Easy Homemade Plum Jelly

Preserving Summer’s Sweetest Moments

There’s something deeply satisfying about capturing a season in a jar. When plums are at their ripest—deep purple, juicy, and tangy-sweet—you have a short window to make something magical. This is where plum jelly comes in.

If you’ve ever received a jar of homemade jelly from someone who took the time to cook, strain, and preserve fruit by hand, you know it’s more than just a spread. It’s a gift, a memory, and a symbol of care. Now, it’s your turn to experience that joy. With this plum jelly recipe, you’ll learn not only how to make it, but how to make it well—with flavor, clarity, and that perfect wobble.

What Is Plum Jelly and Why You’ll Love It

Plum jelly is a clear, glossy fruit spread made from the juice of cooked plums. Unlike jam or preserves, jelly contains no pulp or fruit chunks—just the pure essence of the fruit, set into a smooth, firm texture.

So, why should you make it yourself? Besides the unbeatable flavor, you get complete control over the ingredients, the sweetness, and the final consistency. Plus, plum jelly is incredibly versatile. Spread it on toast, drizzle it over pancakes, spoon it into yogurt, or even pair it with cheese and charcuterie.

If you’ve been craving a way to use up a bumper crop of plums or want to try your hand at home canning, this plum jelly recipe is an excellent place to start.

Ingredients for Easy Plum Jelly Recipe

Great jelly starts with great ingredients. Each component plays a specific role in achieving the perfect flavor, texture, and shelf stability.

• Fresh plums: The star of the show. Choose ripe, flavorful plums—red or black varieties work best. These will give your jelly a rich color and a well-balanced tart-sweet flavor.
• Granulated sugar: Acts as both sweetener and preservative. It helps the jelly set and balances the tartness of the fruit.
• Lemon juice: Provides the acidity necessary to activate the pectin and safely preserve the jelly. It also brightens the plum flavor.
• Powdered pectin: This is the gelling agent. It allows your jelly to thicken without excessive boiling, preserving the fresh taste of the fruit.
• Water: Used during the juice extraction process. Helps break down the plums and release their flavor.

You can also experiment with flavor additions like cinnamon, vanilla, or star anise for a creative twist on the traditional base.

Step-by-Step Guide to Making Homemade Plum Jelly

If you’ve never made jelly before, don’t worry. The process is straightforward and rewarding. Here’s how to get from whole fruit to shelf-stable spread.

1. Prepare the plums
   Wash and cut the plums, removing pits. You don’t need to peel them, as the skins add color and flavor to the juice.
2. Cook and extract juice
   Simmer the cut fruit with water until the plums break down. Then, strain through a jelly bag or layered cheesecloth. Let it drip for several hours—don’t squeeze, or you’ll cloud the jelly.
3. Measure the juice
   Once you’ve collected the juice, pour it into a large pot. Stir in the pectin and lemon juice.
4. Bring to a boil
   Heat the mixture until it reaches a full rolling boil that can’t be stirred down.
5. Add sugar
   Stir in the sugar and continue boiling hard for one minute. Keep stirring constantly to prevent burning.
6. Test for doneness
   Use the cold spoon or plate method. If the jelly wrinkles when pushed, it’s ready.
7. Skim foam and jar
   Remove from heat, skim off any foam, and pour into sterilized jars.
8. Process in boiling water bath
   Seal the jars and process according to your altitude and local canning guidelines.

Let your jars sit at room temperature undisturbed for 24 hours. Chill for 10 minutes before serving to help the jelly firm up for first use.

Sterilizing Jars and Safe Canning Tips

Sterilization is essential in jelly making—not just for food safety, but for proper sealing and storage.

• Sterilize jars by boiling them for 10 minutes, or running them through a hot dishwasher cycle.
• Use new lids for a reliable seal.
• Boiling water bath: Place filled jars in a canner with at least 1 inch of water above the lids. Process for 5–10 minutes depending on your altitude.
• After cooling, check each jar. The lid should not flex when pressed. Any unsealed jars should be refrigerated and used first.

Pro Tips for Perfect Plum Jelly Every Time

• Use only ripe fruit—overripe or under-ripe plums can throw off the texture and flavor.
• Don’t overcook once you add sugar. Boil hard for exactly one minute.
• Skim foam as it appears—it will keep your jelly clear and jewel-toned.
• Let the jars sit undisturbed for a full 24 hours to set properly.
• Label your jars with date and flavor before storing.

Variations to Try with Your Plum Jelly

Want to get creative? Here are a few delicious variations to experiment with:

Red Wine Plum Jelly

Use red wine in place of some of the water for a rich, adult-friendly twist.

Lemon-Honey Plum Jelly

Replace part of the sugar with local honey and zest a lemon into the mixture for complexity.

Spiced Plum Jelly

Add a cinnamon stick or clove while cooking the plums. Remove before straining for a warm, autumnal version.

Plum Jelly Nutrition (Per Tablespoon)

Nutrient	Amount
Calories	~50
Sugar	~12g
Carbohydrates	~13g
Fat	0g
Fiber	0g
Protein	0g

This varies based on sugar quantity and fruit type used.

Frequently Asked Questions About Plum Jelly Recipe

Making plum jelly isn’t just a culinary skill—it’s a way to slow down and savor the fruit of the season. Whether you’re capturing a late summer harvest or stocking your pantry with gifts for the holidays, this plum jelly recipe delivers clarity, flavor, and tradition in every jar.

So pull out your stockpot, grab a colander and a handful of plums, and turn simple ingredients into something special. You’ll not only impress your friends—you’ll impress yourself.

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