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.

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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 Blackberry Jelly
  
• Homemade Cottage Cheese
  
• Best Baked Brie Recipe

Yield: 8 HALF PINTS

HOMEMADE PLUM JELLY RECIPE

Print

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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 10 minutes

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

1. Wash the plums to remove any dirt and grime. Discard any bruised, rotten, or unusable plums.
2. Remove the pits from the pulp. Discard the pits.
3. Put the plums and water in a deep pot. Bring it to a boil and simmer on medium heat, covered, for 10 minutes.
4. While the plums are cooking. Get together a bowl, colander, and cheesecloth.
5. 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.
6. Pour the delicious plum juice back in the pot. Add pectin and butter (if you are using). Bring the mixture to a rolling boil.
7. Pour in the sugar, and return to a boil. Bring it to a hard rolling boil for 1 minute. Stirring if necessary.
8. 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:

128

Serving Size:

1 tbsp
Amount Per Serving: Calories: 56Sodium: 6.4mgCarbohydrates: 14gFiber: .2gSugar: 9.7gProtein: .1g

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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