Plum Jelly

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Fresh plums right from the tree make a delicious homemade jelly that will keep in a canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.

Submitted by Shady Acres Cooking
Updated on August 21, 2024
Three jars of plum jelly, with a plate of bread topped with plum jelly
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4
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
5
Yield:
5 (½-pint) jars
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Ingredients

Original recipe (1X) yields 5 servings

  • 2 ½ pounds fresh plums, pitted and halved

  • 4 cups white sugar

  • 1 cup water

Directions

  1. Gather all ingredients.

    Ingredients to make plum jelly

    Allrecipes/Julia Hartbeck

  2. Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.

    A large pot of simmered plums in sugar and water

    Allrecipes/Julia Hartbeck

  3. Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

    A large pot with five half-pint jars in water, with five jar rings on a folded towel

    Allrecipes/Julia Hartbeck

  4. Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

    Five glass jars with plum jelly

    Allrecipes/Julia Hartbeck

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.

    A large pot with water and a metal rack, with a jar of plum jelly being lowered in with tongs

    Allrecipes/Julia Hartbeck

  6. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

    A large pot with five jars of plum jelly simmering in water with the lid on

    Allrecipes/Julia Hartbeck

  7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

    Five sealed jars of plum jelly on a wire cooling rack

    Allrecipes/Julia Hartbeck

Cook’s Note

If you don't want to can these, cook the jelly a bit longer: check doneness by dropping a small spoonful of jelly onto a frozen plate. Let sit for 1 to 2 minutes; if jelly appears to gel, it is ready. Continue cooking if jelly appears thin and runny. When jelly has reached desired consistency, ladle into clean jars with hermetic seals. Allow to cool completely before storing in the refrigerator.

Nutrition Facts (per serving)

724 Calories
1g Fat
186g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 724
% Daily Value *
Total Fat 1g 1%
Sodium 1mg 0%
Total Carbohydrate 186g 68%
Dietary Fiber 3g 11%
Total Sugars 182g
Protein 2g 3%
Vitamin C 22mg 24%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 360mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.