DIY,  Lifestyle,  RECIPES

Homemade Plum Jelly

April 8, 2021 /
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Do you like all things old fashioned? Or maybe just all things sweet and delicious? This is the first time I have made plum jelly, and I promise you, my fridge will never be without it again as long as I’m able to make it! Ya’ll, this stuff is so good!

I remember when I was a kid and my granny would bring in those beautiful plums with their shiny dark purple skin, they were so sweet and delicious. We never made anything with them, just ate them right up. While I was at the market a few weeks ago, I saw a huge display of red and black plums, and I knew I had to have some. I bought a few of the black plums and found them to be as delicious as I remember, but a bit more of an apple texture that what I remembered (my memory told me it was more of a peach texture, but that is not what these plums were).

I decided I wanted to make something that would last and allow us to enjoy the plums longer, jelly was my answer. The following is my recipe for plum jelly, also the same for grapes and other fruit. There is a lot of sugar in this recipe, but you can make it lower sugar with a few adjustments.

  • chop fruit
  • boil
  • smash with masher
  • strain juice
  • add pectin & sugar
  • put in jars & process in water canner for 5 mintues

Making jelly is much easier than one might think. You boil the fruit, strain it, add sugar and pectin, put into sterilized jars and then can in a water bath canner for 5 minutes. Super easy, and super delicious! Here’s the recipe and directions, I hope you’ll share with me if you make some! Happy canning!

PLUM JELLY


From the kitchen of Tammy Kate

Ingredients

  • 4-5 pounds black plums
  • 7 cups sugar
  • 1 package or 6 Tbsp powdered pectin
  • ¼ teaspoon butter

Directions

  1. Rinse fruit and chop (you do not have to peel). Place in pot with about 2 cups water, bring to boil and simmer for 10-15 minutes, or until soft.
  2. Use a hand masher to release juice from fruit.
  3. Place a strainer lined with cheesecloth into a large bowl and pour fruit into strainer. Apply pressure and allow to sit to release juice into bowl. You need 5 cups of juice. If you do not have 5 cups after 15-20 minute of straining and draining, add water to make the measure. Discard cheesecloth and fruit.
  4. Pour the plum juice into pot and add pectin slowly, sprinkle and stir until all is incorporated. Stir constantly while bringing to a boil. Boil for 1 minute.
  5. After one minute, add butter and stir to melt, resume boil for 1 minute.
  6. After one minute, add sugar (pre-measure so it can be added all at one time). Stir until sugar is melted and resume boil for 1 minute.
  7. Remove pan from heat, use a spoon to remove any foam. Ladle jelly into hot, sterile jars leaving ¼ to ½ inch headspace. Clean mouth of jar of any residue to ensure proper seal.
  8. Add lids & fit rings to finger tight. Put into hot water canner taking care to assure there is at least 1 inch of water over top of jars.
  9. Process in water canner for 5 minutes and remove to cool. Check seals prior to storing.
  10. If any jars fail to seal, place in refrigerator and use within 4-6 months. Sealed jars can be stored in the pantry for up to 2 years.


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