Easy homemade plum jelly is a great introduction to making homemade jelly. This simple recipe has only a few ingredients and is big on flavor.
Course Sauces and Seasonings
Cuisine American
Prep Time 40 minutesminutes
Cook Time 1 minuteminute
Total Time 41 minutesminutes
Servings 8(8 oz.) jars
Calories 50kcal
Author Lisa B.
Ingredients
5poundsfully ripe plums
1-1/2cupswater
1(1.75 ounce)box fruit pectin
1tablespoonunsalted butter
6-1/2cupsgranulated sugar
Instructions
Slice the plums in half and remove and discard the pits. Don’t bother peeling them.
Place the plums in a large stockpot. Add the water. Bring the pot to a boil, then cover and simmer over medium heat for 10 minutes.
Strain the juice by pouring through a fine mesh strainer or line a colander with several layers of cheesecloth. Allow the fruit to drain for about 30 minutes. Discard the fruit.
You should have about 5 ½ cups of plum juice. Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top with a metal spoon.
Ladle the jelly into clean jars. Jelly can be stored for one year in the fridge.
Jelly can also be canned using the water bath canning method. Leave ¼ - inch of headspace in each jar. Top with lids and bands. Process for 10 minutes. Unopened jars can be stored in a cool, dry place for up to 2 years.