Go Back
Print

How to Make Homemade Jelly : Plum Jelly Recipe

Learn how to make homemade plum jelly like a pro with tips and tricks to making perfect homemade jelly every time. Plus easy canning tips for thick plum jelly. Reminds me when we had a plum tree and make homemade plum jelly every summer with my mom.

Course Sides
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 8oz jars
Author Amy Greene

Ingredients

  • 4 Cups Sugar
  • 4-5 pounds of Sugar Tree Plums found at Market Street
  • 4 1/2 Tablespoons of Pectin
  • Jelly jars hot and sanatized with lids and rings

Instructions

  1. First wash the Sugar Tree Plums really well in a colander.
  2. Next cut the plums in half around the pit and place in a large sauce pan over medium high heat. Be sure to wear old clothes, since Sugar Tree Plums are very juicy. Place all the plums in the pan with the skins and pits to cook. No extra water is needed, since there is enough juice in these plums.
  3. Once the plums start to boil turn down the heat to medium low and cover with a lid. Let this simmer for about an hour. Stirring every 10 -15 mins. You will notice the plums start to break down more and more as they cook. It starts to look like plum soup.
  4. After the plums have been cooking for about an hour, strain them in a colander and save the juice in a large bowl. If you have a jelly bag you can use that. I don't have one yet, but I really want one. So I just make do instead. After this first batch is strained. Strain again through cheesecloth or a fine mesh strainer to remove all the pulp. You should have about 4 cups.
  5. Now that there is just plum juice, place back in the pan and heat again over medium heat and add the pectin and keep stirring. Allow to come to a full roiling boil, then slowly add the sugar. Keep on stirring this whole time or this will burn. Allow of all this to come back to a full boil that cannot be stirred down. Keep in stirring, just keep stirring.
  6. After the sugar is added and the boil cannot be stirred down allow to cook for one full minute at full boil stirring constantly.
  7. Have the jars ready for the jelly to go. Take the juice off the heat and using a small cup pour into the hot jelly jars. It is important the jars are hot, since hot liquid is being poured into them. Fill to the bottom line of the jar. Wipe off the tops of the jars and place lids on the top. Next screw on rings, but not too tight just enough to seal.
  8. Place all the jars in the boiling water for about 20 minutes. Place on the counter to cool and the lids will seal. If they don't that is the jar you eat first.

Recipe Notes

to sanitize the jelly jars boil for 20 minutes with lids and rings. Keep hot until the jelly is ready to be poured in.