What To Know
- If you don’t have a potato masher or immersion blender, you can use a fork to mash the plums.
- The jelly is ready when it reaches a rolling boil and coats the back of a spoon.
- You can also do the “wrinkle test” by placing a small drop of the jelly on a cold plate.
Indulge in the vibrant flavors of summer with our irresistible plum jelly recipe. This homemade delight is a symphony of sweetness and tartness, perfect for spreading on toast, pairing with cheese, or savoring as a standalone treat. With its vibrant color and delectable taste, our plum jelly recipe will tantalize your taste buds and leave you craving more.
Ingredients:
- 2 pounds ripe plums, pitted and halved
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1 packet (1.75 ounces) powdered pectin
- 1/4 cup water
- 1 tablespoon butter, optional
Equipment:
- Large saucepan
- Potato masher or immersion blender
- Jelly jars with lids and rings
- Water bath canner or large pot
Instructions:
1. Prepare the Plums:
Thoroughly wash and pit the plums. Cut them into halves and remove any remaining pits.
2. Mash the Plums:
Place the halved plums in a large saucepan. Using a potato masher or immersion blender, mash the plums until they are finely pureed.
3. Add Sugar and Lemon Juice:
Stir in the granulated sugar and lemon juice. Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
4. Prepare the Pectin:
In a small bowl, whisk the powdered pectin with the water. This will form a slurry.
5. Add Pectin to Plum Mixture:
Once the plum mixture is boiling, gradually whisk in the pectin slurry. Continue stirring and bring the mixture back to a rolling boil.
6. Cook for 1 Minute:
Boil the jelly mixture for exactly 1 minute, stirring constantly. This will activate the pectin and help the jelly set.
7. Remove from Heat and Skim Foam:
Remove the saucepan from the heat and skim off any foam that has formed on the surface.
8. Add Butter (Optional):
For a richer flavor and to reduce foaming, stir in 1 tablespoon of butter at this stage.
9. Fill Jelly Jars:
Ladle the hot jelly into clean, sterilized jelly jars, leaving about 1/4 inch of headspace at the top.
10. Process in Water Bath:
Place the filled jelly jars in a water bath canner or large pot filled with water. Bring the water to a boil and process the jars for 10 minutes.
11. Cool and Store:
Remove the jars from the water bath and let them cool completely. Label and store the jelly in a cool, dark place for up to 6 months.
Tips for Perfect Plum Jelly:
- Use ripe, but not overripe, plums for the best flavor and texture.
- If you don’t have a potato masher or immersion blender, you can use a fork to mash the plums.
- Taste the jelly before adding more sugar or lemon juice to adjust the sweetness and tartness to your preference.
- If the jelly is too thick, add a little water and reheat it. If it’s too thin, add more pectin and reheat it.
- You can add spices such as cinnamon or nutmeg to your jelly for an extra layer of flavor.
What You Need to Learn
- How long does it take to make plum jelly?
With preparation and processing time, you can expect to spend about 1-2 hours making plum jelly.
- Can I use frozen plums to make jelly?
Yes, you can use frozen plums. Just thaw them completely before mashing and cooking them.
- How do I know when the jelly is ready?
The jelly is ready when it reaches a rolling boil and coats the back of a spoon. You can also do the “wrinkle test” by placing a small drop of the jelly on a cold plate. If it wrinkles when you push it, it’s ready.
- How can I store the jelly?
Store the jelly in clean, sterilized jars in a cool, dark place for up to 6 months.
- Can I make jelly with other fruits?
Yes, you can make jelly with a variety of fruits, including strawberries, raspberries, blueberries, and peaches.
