Plum Jelly Recipe: 5 Ingredients for Perfect Results

Nothing beats the sweet, tangy taste of homemade plum jelly spread on warm toast or biscuits. This plum jelly recipe transforms fresh, ripe plums into a glossy, smooth preserve that captures summer's essence in every jar. Making your own plum jelly allows you to control the sweetness and avoid artificial additives found in store-bought versions.

Whether you're dealing with an abundant plum harvest or simply want to create something special for your pantry, this plum jelly recipe delivers consistent, delicious results every time. The natural pectin in plums makes this process straightforward, and you'll be amazed at how simple it is to create this beautiful, jewel-toned preserve that's perfect for gifting or enjoying throughout the year.

Homemade plum jelly in glass jars with fresh plums on white kitchen counter

Background & Why This Plum Jelly Recipe Stands Out

This plum jelly recipe has been passed down through generations, refined to achieve the perfect balance of sweetness and tartness. Unlike many modern recipes that rely heavily on commercial pectin, this method harnesses the natural pectin found in plums, creating a more authentic flavor profile. The key to exceptional plum jelly lies in using the right combination of ripe and slightly underripe plums, which provides the ideal pectin content for proper setting.

What makes this plum jelly recipe truly special is its versatility and foolproof technique. The process involves extracting pure plum juice through gentle cooking and straining, resulting in a crystal-clear jelly with intense fruit flavor. This traditional approach ensures your plum jelly will have the perfect consistency and vibrant color that makes it stand out from commercial alternatives. The natural fruit sugars concentrate during cooking, creating a preserve that's both sweet and complex in flavor.

Jump to:

Ingredients
Instructions
Expert Cooking Tips
Recipe Variations & Substitutions
Equipment Recommendations
Storage & Meal Prep Tips
Grandma's Secret That Changed Everything
FAQ
Sweet Success with Homemade Preserves
Related
Pairing
Plum Jelly Recipe

Ingredients

Main Ingredients

Fresh plums (mix of ripe and slightly underripe)
Granulated sugar
Fresh lemon juice
Water

Optional Ingredients

liquid pectin (if desired for firmer set)
Butter (to reduce foaming)

Plum jelly ingredients including fresh plums, sugar, lemon, and pectin on white kitchen counter

See recipe card for quantities.

Instructions

Prepare the Plums

Wash plums thoroughly under cold running water
Remove any stems but leave pits intact (they add natural pectin)
Cut larger plums in half to speed cooking process
Place prepared plums in a large, heavy-bottomed pot

Cook and Extract Juice

Add water to the pot with plums
Bring mixture to a rolling boil over medium-high heat
Reduce heat and simmer for 15-20 minutes until plums are soft and broken down
Stir occasionally to prevent sticking and promote even cooking

Strain the Juice

Set up a fine-mesh strainer lined with cheesecloth over a large bowl
Pour cooked plum mixture into strainer
Allow juice to drain naturally for 2-3 hours without pressing solids
Measure extracted juice; you should have approximately 4 cups

Make the Jelly

Pour strained plum juice into a clean, heavy-bottomed pot
Add sugar and lemon juice, stirring until sugar dissolves
Bring mixture to a hard boil that cannot be stirred down
Boil for 8-12 minutes until jelly reaches 220°F or passes the plate test
Remove from heat and skim any foam from surface

Fresh plums halved and ready to cook on white kitchen counter

Step 1: Prepare the Plums
Wash, halve, and prepare the plums in a large pot.

Simmered plums breaking down in a pot for jelly making

Step 2: Cook and Extract Juice
Simmer the plums in water until soft and juicy.

Plum mixture straining through cheesecloth into bowl

Step 3: Strain the Juice
Strain the cooked plum mixture to extract clear juice.

Plum juice boiling in pot with sugar to make jelly

Step 4: Make the Jelly
Boil juice with sugar and lemon until it sets into jelly.

Expert Cooking Tips

Achieving perfect plum jelly requires attention to detail and proper technique. Here are essential tips to ensure success:

Fruit Selection and Preparation

Use a mix of ripe and slightly underripe plums for optimal pectin content
Don't remove pits during initial cooking as they contain natural pectin
Choose plums with good color and firm texture for best flavor

Cooking Techniques

Maintain a steady boil during the final cooking phase
Test for doneness using the plate test: drop a small amount on a chilled plate
If it wrinkles when pushed with your finger, the jelly is ready
Avoid overcooking as this can break down pectin and prevent proper setting

Quality Control

Skim foam regularly during cooking for crystal-clear results
Use a candy thermometer for accuracy; jelly sets at 220°F
Work quickly when filling jars to maintain proper temperature

Recipe Variations & Substitutions

This versatile plum jelly recipe can be adapted to suit different tastes and dietary needs:

Flavor Variations

Spiced Plum Jelly: Add 1 cinnamon stick and 3 whole cloves during cooking
Herb-Infused: Include fresh thyme or rosemary sprigs for a savory twist
Wine Plum Jelly: Replace ½ cup water with red wine for depth

Dietary Modifications

Low-Sugar Version: Reduce sugar to 2 cups and add low-sugar pectin
Honey Alternative: Substitute 1 cup sugar with ¾ cup honey
Artificial Sweetener: Use sugar substitute designed for canning following package directions

Fruit Combinations

Apple-Plum Jelly: Add 2 cups chopped apples for extra pectin
Mixed Stone Fruit: Combine plums with peaches or apricots
Wild Plum Variation: Perfect for foraged wild plums with their intense flavor

Equipment Recommendations

Essential tools for making perfect plum jelly include a heavy-bottomed pot that distributes heat evenly and prevents scorching. A fine-mesh strainer and cheesecloth are crucial for achieving crystal-clear results, while a candy thermometer ensures accurate temperature readings for proper setting.

Large heavy-bottomed pot (at least 6-quart capacity)
Fine-mesh strainer and cheesecloth or jelly bag
Candy thermometer
Wooden spoon for stirring
Ladle for filling jars
Canning jars with new lids and rings
Large bowl for collecting strained juice
Small plates chilled in freezer for testing

Storage & Meal Prep Tips

Proper storage ensures your plum jelly maintains quality and safety for months:

Short-Term Storage

Refrigerate opened jars for up to 3 weeks
Store unopened jars in cool, dark pantry for up to 1 year
Check seals regularly; properly sealed jars should not flex when pressed

Long-Term Preservation

Process filled jars in boiling water bath for 10 minutes for shelf stability
Label jars with contents and date for easy identification
Store processed jars in cool, dry location away from direct sunlight

Freezing Options

Freeze jelly in freezer-safe containers for up to 1 year
Leave ½ inch headspace to allow for expansion
Thaw gradually in refrigerator before use

Grandma's Secret That Changed Everything

The secret to exceptional plum jelly lies in the timing of when you add the sugar. My grandmother taught me to let the plum juice reach a full boil before gradually adding sugar, stirring constantly until completely dissolved. This technique prevents the sugar from sinking to the bottom and scorching, which can create a bitter taste in your finished plum jelly.

Another game-changing tip involves the cooling process. After removing your plum jelly from heat, let it rest for exactly 5 minutes before skimming the final foam and filling jars. This brief cooling period allows the jelly to thicken slightly, making it easier to handle while still maintaining the proper pouring consistency for smooth, professional-looking results.

FAQ

What to use plum jelly for?

Plum jelly is incredibly versatile and perfect for spreading on toast, biscuits, or scones. It also makes an excellent glaze for meats, especially pork and poultry, and can be used as a filling for pastries or as a topping for cheesecake and ice cream.

What's the difference between plum jam and jelly?

The main difference is texture and preparation method. Plum jelly is made from strained fruit juice, resulting in a smooth, clear preserve, while jam contains fruit pieces and has a chunkier texture with visible fruit remnants throughout.

Is plum jelly good for you?

Plum jelly contains beneficial antioxidants from plums, including vitamin C and phenolic compounds. However, it's high in sugar, so enjoy it in moderation as part of a balanced diet. Homemade versions allow you to control sugar content better than commercial varieties.

Do you have to pit plums when making jelly?

No, you don't need to pit plums when making plum jelly since the mixture is strained. The pits actually add beneficial natural pectin that helps the jelly set properly, making the process easier and more effective.

Sweet Success with Homemade Preserves

Making your own plum jelly connects you to generations of home cooks who understood the value of preserving seasonal abundance. This plum jelly recipe delivers consistent, delicious results that far surpass anything you can buy in stores, with the added satisfaction of knowing exactly what ingredients went into your preserve.

Once you've mastered this plum jelly technique, you'll want to explore other stone fruit preserves that use similar methods. Consider trying your hand at Nectarine Jam for a smooth, peachy alternative, or Peach Jam for another classic summer preserve. Both recipes follow similar principles to this plum jelly recipe, making them perfect next steps in your preserve-making journey.

With love from my kitchen to yours,
Kaitlyn Reed

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Pairing

These are my favorite dishes to serve with this plum jelly recipe: