Ingredients
Scale
- 4 pounds ripe plums, washed and pitted
- 1 cup water
- 6 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 ounces) powdered fruit pectin
- 1/2 teaspoon butter (to reduce foaming)
Instructions
- Step 1: Combine the plums and water in a large pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the plums are soft.
- Step 2: Strain the cooked plum mixture through a jelly bag or cheesecloth-lined colander into a clean bowl. Let the juice drip undisturbed for several hours or overnight to get clear juice. Discard the pulp.
- Step 3: Measure out 4 cups of plum juice into a large, heavy-bottomed pot. Add the lemon juice and butter.
- Step 4: Stir in the powdered pectin into the plum juice. Bring to a full rolling boil over high heat, stirring constantly.
- Step 5: Quickly add the sugar all at once and stir continuously to dissolve. Continue stirring constantly, and bring the mixture back to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
- Step 6: Remove from heat and skim off any foam. Immediately pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes.
Notes
- Store your sealed plum jelly jars in a cool, dark place for up to a year – the pantry is perfect!
- If your plum jelly has set a little too firmly, a quick microwave on low in 15-second intervals will restore its spreadable glory.
- Try serving your vibrant homemade plum jelly with scones and clotted cream for a delightful afternoon tea treat.
- For the clearest jelly, avoid squeezing the jelly bag while straining – patience yields the prettiest results!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American