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jar of plum jelly
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4.53 from 40 votes

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.
Course Sauces and Seasonings
Cuisine American
Prep Time 40 minutes
Cook Time 1 minute
Total Time 41 minutes
Servings 8 (8 oz.) jars
Calories 50kcal
Author Lisa B.


  • 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