Easy-to-Make Homemade Plum Jelly: Recipe and Storing Tips
Plum jelly is a homemade treat that brings the sweet flavor of fresh plums to your table.
Ripe plums are turned into a beautiful, ruby-colored spread perfect for morning toast, PB&J sandwiches, or ice cream topping.
Making your plum jelly gives you the satisfaction of creating something from scratch.
You also avoid the artificial ingredients and extra sugar in many store-bought options.
You can make plum jelly with just a few basic ingredients and simple steps. Let us get started!
Why Plum is the Best Fruit for Making Jelly
When plums cook down, mixing their natural sugars and acids creates a perfect jelly.
This makes a clear, shiny jelly with a deep red-purple color that looks good in any jar or plate.
The taste of plum jelly hits all the right spots – sweet but not too sweet, with a slight tang that wakes your taste buds.
Unlike some fruit jellies that taste flat or one-dimensional, plum jelly has layers of flavor that unfold as you eat it.
What makes plum jelly even better is how well it works with other foods.
It pairs perfectly with bread, cheese, and even meat dishes.
The smooth, spreadable texture means it goes on easily without tearing your toast or bread.
Essential Ingredients for Making Plum Jelly
Plum jelly requires just a few simple ingredients to create its beautiful color and flavor:
- Plums
- Sugar
- Pectin
- Water
- Butter (optional)
- Honey
- Low-sugar pectin
- Lemon juice
Step-by-Step Recipe of Plum Jelly
Step 1: Prepare the Plums
Begin by thoroughly washing 5 pounds of plums to remove any dirt or residue.
Cut each plum in half and remove all pits, but keep the skins on as they contain natural pectin that helps with setting.
Step 2: Extract the Juice
Place these pitted plum halves in a large stockpot with 1½ cups of water.
Bring the mixture to a boil, lower the heat, cover, and let it simmer for about 10 minutes until the plums become soft and release their juice.
Next, strain the cooked plums by pouring them into a colander lined with cheesecloth over a large bowl.
Allow the juice to drain naturally for about 30 minutes.
For the clearest jelly, avoid squeezing the cheesecloth, though you can gently press if you want to extract every bit of juice.
This process should yield approximately 5½ cups of ruby-red plum juice.
Step 3: Prepare for Canning (if preserving)
While the juice drains, prepare your canning equipment to preserve the jelly.
Sterilize your jars by washing them in hot, soapy water or running them through the dishwasher, and keep them warm until needed.
Wash the lids and bands in warm, soapy water. At this time, if you are canning, set up your water bath canner.
Step 4: Make the Jelly
Return the strained plum juice to a clean, large pot and add one tablespoon of butter if desired (this helps prevent foaming).
Stir in one box (1.75 oz) of pectin until completely dissolved.
Bring this mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
Once boiling, add all 6½ cups of sugar at once and stir until dissolved.
Return the mixture to a full rolling boil and let it boil hard for exactly one minute while continuing to stir.
After the minute, remove the pot from heat and skim off any foam formed with a metal spoon.
Step 5: Test for Set (Optional)
Place a small plate in the freezer before cooking to check if your jelly will be set properly.
Put a small spoonful on the cold plate when you think the jelly is ready.
Let it sit for 1 minute, then push it with your finger.
Your jelly is prepared if the surface wrinkles and doesn’t flow back together.
If it’s still runny, return it to the heat, boil it for another minute, and test it again.
Step 6: Fill and Process Jars
Ladle the hot jelly into warm jars, carefully leaving ¼-inch of headspace at the top.
Wipe the jar rims clean with a damp paper towel to remove any sticky residue.
Place the lids on jars and screw on bands until fingertip tight – not too loose, not too tight.
Process the filled jars in a water bath canner for 10 minutes (adjust time if you live at a high altitude).
Once processed, remove the jars and let them cool undisturbed for 24 hours to set and seal properly.
Tips for Perfect Consistency of Plum Jelly
- Don’t overcook your jelly – this can break down the pectin, resulting in a runny product.
- The freezer plate test is very reliable for checking doneness.
- If your jelly is too soft after cooling, you can remake it with additional pectin.
- For the clearest jelly, avoid squeezing the cheesecloth while straining.
- Always measure ingredients exactly – jelly-making is more science than art!
- If you live at a high altitude, increase the processing time in the water bath.
Mistakes to Avoid while Making Plum Jelly at Home
Making plum jelly seems simple, but small errors can affect your results. Watch out for these common problems.
First, pay attention to cooking temperature – overheating can break down natural pectin and give your jelly a burned taste, while undercooking means it won’t set properly.
The right approach is cooking at a rolling boil for the exact time in your recipe.
Second, using pectin incorrectly can ruin your jelly—measure it carefully and add it at the right time.
Different types of pectin (liquid, powder, low-sugar) need different handling, so read package instructions carefully.
Third, jar sterilization is critical – jars with bacteria can cause food safety issues and spoilage.
Wash jars and lids in hot, soapy water, and then boil the jars for 10 minutes before filling them with hot jelly.
Taking care of these details will help you make perfect plum jelly every time.
Preserving and Storing Plum Jelly
To keep plum jelly fresh, you have three main options.
Canning works best for long-term storage. Clean and sterilize jars, fill with hot jelly, leaving ¼ 14-inch spaces, secure lids, and process in boiling water for 5-10 minutes.
Once sealed properly, these jars can be stored in a cool, dark place.
Refrigerate jelly in clean containers for up to 3 weeks using clean utensils.
Freezing is a good middle option. Use freezer-safe containers with space for expansion; label them with the date, and your jelly will stay good for up to 12 months.
Before eating stored jelly, always check for signs of spoilage, such as mold, odd smells, color changes, or bulging lids.
Conclusion
Plum jelly brings the sweet taste of fresh plums to your table with just a few basic ingredients.
When made at home, you control what goes in, avoiding extra sugar and artificial items in store-bought versions.
Following the steps in this guide and avoiding common mistakes, create a beautiful ruby-colored spread perfect for toast, sandwiches, or dessert toppings.
Whether you choose to can, freeze, or refrigerate your jelly, proper storage helps it last longer.
With some care and attention to detail, you can enjoy the rich flavor of the plum season all year round in your homemade jelly.
