Description

This classic plum jelly recipe transforms fresh plums into jewel-toned preserves with tart-sweet flavor. Made with natural pectin from plum skins, it sets beautifully and delivers a crystal-clear finish that’s perfect for spreading, gifting, or enjoying by the spoonful.

Ingredients

Scale

5 pounds ripe plums
1½ cups water
1 (1.75 ounce) box fruit pectin
1 tablespoon unsalted butter
6½ cups granulated sugar
Optional: Honey (replace sugar), Pomona’s pectin with 3-4 cups sugar for low-sugar version, apples or red currants (part of 5-pound total fruit weight)

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Instructions

Slice plums in half and remove pits (do not peel).
Place plums in stockpot with water, bring to a boil, cover, and simmer 10 minutes.
Strain mixture naturally through cheesecloth for at least 30 minutes (no pressing) to yield about 5½ cups juice.
Return juice to stockpot, add pectin and butter, stir to combine.
Bring to hard rolling boil, add all sugar at once, boil exactly 1 minute to reach gel point (220°F).
Remove from heat, skim foam, and ladle jelly into clean jars leaving ¼-inch headspace. Cool and seal properly.

Notes

Yields 6–7 half-pint jars. Avoid pressing during straining for clarity. Properly sealed jars last up to 1 year in a cool, dark place.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Preserves
Method: Stovetop + Water Bath Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 13g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg