Plum Jelly is a delicious and easy recipe that will settle the craving for a fruity and sweet treat! You simply will not regret making it. Perfect for a condiment on homemade bread, cottage cheese, ice cream, and anything else you can think of.
Are You Interested In Foraging? My WATERPROOF EDIBLE PLANTS GUIDE Is Available On Amazon. If You Purchase, Please Leave a Review! (Good Ones Only 🙂
Don’t get the cheesecloth from Walmart! That cheesecloth is too expensive and is not durable. Get the Good Cheesecloth and get more bang for you buck.


For the longest time I wanted to make plum jelly! I am so excited I finally was able to crank it out because this recipe is as delicious as could be.
For the last few years my neighbors have brought us a bucket full of plums when the tree is bearing fresh fruit! Before we would just eat until we are sick so they wouldn’t go bad.
Luckily, plum jelly will keep for a long time in the freezer or canned. So we can enjoy the amazing flavor of this years plums for the entire year and next year! If it lasts that long, which I doubt it will.




INGREDIENTS TO MAKE PLUM JELLY




- Plums
- Water
- Pectin
- Sugar
- Butter (optional)
HOW TO MAKE PLUM JELLY




- Thoroughly wash your plums and discard any bruised or rotten plums.








- Remove the pits from the pulp. Discard the pits.
- This process can be a bit arduous but it will be well worth it.
- I just use a knife to slice the pulp away from the pit.




- Put the plums and water in a deep pot. Bring it to a boil and simmer on medium heat, covered, for 10 minutes.




- While the plums are cooking. Get together a bowl, colander, and cheesecloth.




- Pour the plums and water the cheesecloth and let it drain for 20-30 minutes.
- You can twist up the cheesecloth and squeeze out the remaining juice to get every last bit that you can.




- Pour the delicious plum juice back in the pot.




- Add pectin and butter (if you are using). Bring the mixture to a rolling boil.




- Pour in the sugar, and return to a boil.




- Bring it to a hard rolling boil for 1 minute. Stirring if necessary.




- Remove it from the heat, skim off any foam, and ladle the hot mixture into jars.




- Check out that beautiful color!
HOW TO PRESERVE HOMEMADE JELLY
- If you want to can it. Leave 1/4 inch of head space and process them in a water bath canner for 10 minutes. Store them in a cool, dark place. They will keep for 2 years when stored like this.
- You can skip the canning process by leaving them at room temperature for 24 hours to allow the pectin to set. After the time has elapsed, put them in the freezer and it will stay fresh for 1 year when stored in this way.
OTHER RECIPES TO TRY
HOMEMADE PLUM JELLY RECIPE




Plum Jelly is a delicious and easy recipe that will settle the craving for a fruity and sweet treat! You simply will not regret making it. Perfect for a condiment on homemade bread, cottage cheese, ice cream, and anything else you can think of.
Ingredients
- 5 lbs of ripe plums
- 1 1/2 cups of water
- 1 (1.75 oz) box of fruit pectin
- 1 tbsp butter (salted or unsalted)
- 6 1/2 cups of sugar
Instructions
- Wash the plums to remove any dirt and grime. Discard any bruised, rotten, or unusable plums.
- Remove the pits from the pulp. Discard the pits.
- Put the plums and water in a deep pot. Bring it to a boil and simmer on medium heat, covered, for 10 minutes.
- While the plums are cooking. Get together a bowl, colander, and cheesecloth.
- Pour the plums and water the cheesecloth and let it drain for 20-30 minutes. You can twist up the cheesecloth and squeeze out the remaining juice to get every last bit that you can.
- Pour the delicious plum juice back in the pot. Add pectin and butter (if you are using). Bring the mixture to a rolling boil.
- Pour in the sugar, and return to a boil. Bring it to a hard rolling boil for 1 minute. Stirring if necessary.
- Remove it from the heat, skim off any foam, and ladle the hot mixture into jars.
Notes
- If you want to can them. Leave 1/4 inch of room at the top of the jars and process them for 10 minutes in a water bath canner. They will keep fresh for 2 years if kept in a cool, dark place.
- If you don't want to go through the trouble of canning, leave them out at room temperature for 24 hours to allow the pectin to set fully. Then place them in the freezer and they will keep fresh for 1 year.
Nutrition Information:
Yield:
128Serving Size:
1 tbspAmount Per Serving: Calories: 56Sodium: 6.4mgCarbohydrates: 14gFiber: .2gSugar: 9.7gProtein: .1g
- SIMPLE HOMEMADE BEAUTYBERRY JELLY - September 24, 2023
- SIMPLE AND DELICIOUS PUMPKIN SEEDS - September 10, 2023
- EASY FRIED ZUCCHINI BLOSSOM RECIPE - August 31, 2023
SIMPLE HOMEMADE BEAUTYBERRY JELLY | The Good Old Way
Sunday 24th of September 2023
[…] HOMEMADE PLUM JELLY RECIPE […]
grace
Wednesday 23rd of August 2023
ok i made this jelly it is sweet and some tart to it in my jelly its a little sweet but the plums tart comes thru / i let the plums drain overnight my prep time longer than yours never made plum jelly same plums as you making in pictures should i of added more sugar?
Eligh Miller-Polivka
Friday 8th of September 2023
It sounds like you could benefit from adding more sugar! Some plums are more tart than others like you said and that can contribute to the end product. The sweeter the plums, the sweeter the juice should be naturally. Did you end up enjoying your Jelly?
grace
Sunday 20th of August 2023
ty for recipe and directions making next few days
Eligh Miller-Polivka
Friday 8th of September 2023
Yes of course! I will be coming out with some more jelly recipes soon.
ULTIMATE BOWL OF OATMEAL | The Good Old Way
Tuesday 19th of July 2022
[…] Homemade Plum Jelly […]