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

Plum Jelly Recipe

Capture the essence of summer in a jar with this smooth, jewel-toned homemade plum jelly. Made with ripe plums, natural pectin, and no artificial additives, it's the perfect preserve for toast, biscuits, and beyond.
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Course: Condiments, Preserves
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Straining Time: 2 hours
Total Time: 3 hours
Servings: 6 half-pint jars
Calories: 50kcal
Cost: $8

Equipment

  • Heavy-bottomed pot At least 6-quart capacity
  • Fine-mesh strainer Use with cheesecloth or jelly bag
  • Cheesecloth For straining juice
  • Candy Thermometer For accurate temperature reading
  • Wooden Spoon For stirring during cooking
  • Ladle For filling jars
  • Half-pint jars With new lids and rings
  • Large bowl For collecting strained juice
  • Small plates Chilled, for plate test

Ingredients

  • 4 lbs Plums Mix of ripe and slightly underripe
  • 3 cups Sugar Granulated
  • 2 tablespoon Lemon juice Fresh
  • 1 cup Water
  • 1 pkg Liquid pectin Optional, for firmer set
  • 0.25 teaspoon Butter Optional, reduces foaming

Instructions

  • Wash plums
  • Cook plums
  • Simmer mixture
  • Strain juice
  • Add sugar
  • Boil jelly
  • Test for doneness
  • Skim foam
  • Fill jars
  • Process jars

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 20g | Calories: 50kcal | Carbohydrates: 13g | Potassium: 30mg | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg