Homemade Plum Jelly
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.
Servings 8 (8 oz.) jars
- 5 pounds fully ripe plums
- 1-1/2 cups water
- 1 (1.75 ounce) box fruit pectin
- 1 tablespoon unsalted butter
- 6-1/2 cups granulated sugar
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.
Serving: 1tbsp | Calories: 50kcal | Carbohydrates: 13g | Sodium: 10mg | Sugar: 13g