CANNING PLUM JELLY

 


It's that time of year again and my new plum tree has produced enough to make a little jelly.  While fresh plums might not be my top choice for snacking straight from the tree, plum jelly ranks among my favorites. 

Keep in mind, jelly isn't limited to spreading on toast or biscuits; it's a versatile ingredient that can enhance beverages, cakes, cobblers, oatmeal, yogurt, ice cream, and even grilled dishes.


PREPARING THE JUICE

I do all of the my jelly the easy way which usually means washing the fruit, chopping it (leaving seeds & skin) and covering with water in a pot. Simmer 10-20 minutes.  By this time, you should have a beautiful pot of fruit juice with pulp.   Strain the juice by pouring through a fine mesh strainer or use use jelly cloth or flour sack/cheesecloth towels from Walmart and strain the pulp.  

You can find detailed steps HERE on EFFORTLESS FRUIT JUICE - NO PEELING & NO SEEDING

JELLY INGREDIENTS:

  • 5 1/2 cups of prepared plum juice (about 5 lbs) 
  • 1 package (1.75 ounces) powdered pectin (I use Sure-Jell)
  • 6 1/2 cups of granulated sugar
  • 1/2 teaspoon of butter (optional, to reduce foaming)

DIRECTIONS:

You should have 5 ½ cups of plum juice for a full batch. You can add more water if you are close to that amount. 

Pour the prepared plum juice into a large pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean. Apply two-piece caps and process for 5 minutes in a boiling water canner.


Recipe Source:

This plum jelly recipe is adapted from the Sure-Jell powdered pectin recipe instructions. The ingredient amounts and processing times are based on the Sure-Jell recipe guidelines.

Print Recipe

CANNING PLUM JELLY


Yield 8 half pint jars






INGREDIENTS
  • 5 1/2 cups of prepared plum juice (about 5 lbs) 
  • 1 package (1.75 ounces) powdered pectin (I use Sure-Jell)
  • 6 1/2 cups of granulated sugar
  • 1/2 teaspoon of butter (optional, to reduce foaming)

DIRECTIONS
  1. You should have about 5 ½ cups of plum juice for a full batch. You can add more water if you are close to that amount. 
  2. Pour the prepared plum juice into a large pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  3. Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean. Apply two-piece caps and process for 5 minutes in a boiling water canner.