Sweet and tangy plum jelly

Posted on 01/04/2025

Posted by Ava

Jars of homemade plum jam with fresh plums.

Breakfast

Difficulty

Prep time

Cooking time

Total time

Servings

Jump to Recipe·Print Recipe

There’s something undeniably special about homemade jelly. It’s the kind of kitchen magic that turns simple fruit into a jar of pure joy. Among all the jellies out there, Plum jelly recipe stands out for its perfect balance of sweet and tangy flavors. If you’re ready to transform fresh plums into a beautiful, jewel-like spread, you’ve come to the right place. This step-by-step guide is packed with tips, tricks, and everything you need to know to make the best plum jelly ever.

Why Plum jelly recipe Deserves a Spot in Your Pantry

Plums are an underrated fruit when it comes to preserves, but they pack a punch of flavor that’s hard to resist. Their natural sweetness and slight tartness create a jelly that’s not too sugary and not too sour—it’s just right. Plus, their vibrant red or purple skins give the jelly a stunning color that looks like a jar of sunshine on your shelf.

What’s more, plums are rich in natural pectin, a key ingredient for jelly-making. That means you won’t need as much added pectin to get that perfect gel-like texture. And let’s not forget the versatility: plum jelly is just as perfect on a PB&J sandwich as it is paired with a creamy cheese or glazed over meats.

Ingredients and Tools

Making Plum jelly recipe doesn’t require a ton of fancy equipment, but having the right tools will make your life easier. Here’s what you’ll need:

Ingredients

4 pounds of fresh plums: Choose ripe, juicy ones for maximum flavor.
4 cups of sugar: Jelly needs sugar to set properly, so don’t skimp!
1/4 cup of lemon juice: Adds a pop of brightness and helps with setting.
1 pouch of liquid pectin: Optional, but useful for ensuring a firm set.
Water: Just enough to cover the plums while cooking.

Tools

Large pot or Dutch oven
Fine-mesh strainer, cheesecloth, or jelly bag
Canning jars with lids and rings
Jar lifter (for safe handling of hot jars)
Ladle or funnel (to avoid messy spills)
A plate for testing the jelly’s set

How to Make Plum jelly recipe

1. Prep the Plums:

Start by washing the plums thoroughly and patting them dry. No need to peel them—the skins add great flavor and color! Cut the plums in half to remove the pits, then dice the flesh into smaller pieces if you want a smoother jam. For a chunkier jam, leave the pieces larger.

2. Combine Plums and Water:

Place the diced plums into a large non-stick skillet, saucepan, or pot. Add just enough water to prevent the fruit from sticking or burning.

3. Simmer the Plums:

Bring the mixture to a full rolling boil, then reduce the heat to medium and let it simmer. Stir occasionally as the plums soften and begin to break down, which usually takes about 15–20 minutes. The aroma at this point is irresistible!

4. Add Lemon Juice and Sugar:

Stir in the fresh lemon juice and sugar. Keep stirring until the sugar completely dissolves—it won’t take long.

5. Cook Until the Jam Sets:

mixture stirred to the desired consistency.

Turn up the heat and bring the mixture to a gentle boil. Let it cook for another 20–30 minutes, stirring often to prevent sticking. If you spot larger chunks of fruit, mash them with the back of a spoon or a potato masher for a smoother texture. The jam is ready when it thickly coats the back of a spoon, or when a candy thermometer reads 220°F. If foam forms on the surface, skim it off for a cleaner finish.

6. Cool and Jar the Jam:

Once the jam is done, let it cool slightly in the skillet—about 10 minutes should do. Carefully transfer it into sterilized glass jars, leaving a bit of space at the top. Wipe the jar rims clean, seal them tightly, and let them cool completely before storing.

How to Use Plum Jelly (Besides Spreading It on Toast)

Sure, plum jelly recipe is amazing on a slice of warm, buttered toast. But its uses go way beyond breakfast. Here are some ideas to get you inspired:

Glaze for Meats: Brush plum jelly over roasted pork or chicken for a glossy, flavorful finish.
Cheese Pairing: Serve it with brie, goat cheese, or sharp cheddar on a charcuterie board.
Dessert Sauce: Drizzle it over vanilla ice cream or pound cake for a fruity twist.
PB&J Upgrade: Swap your usual grape jelly for plum—it’s a game-changer.
Cocktail Mixer: Stir a spoonful into sparkling water or a cocktail for a unique, fruity touch.

Choosing the Right Plums for Jelly

Not all plums are created equal when it comes to making jelly. While any variety can work, some are better suited for this Plum jelly recipe than others. European plums, like Italian prune plums, are smaller and sweeter, which means you may need less sugar in your jelly. On the other hand, Japanese plums, often larger and juicier, bring a bright tartness that balances out the sweetness perfectly. If you’re lucky enough to have access to wild plums, these are an excellent choice too—they pack a tangy punch and are naturally high in pectin, making them ideal for jelly-making.

If you’re buying plums at the store or farmer’s market, look for ones that are firm yet slightly soft to the touch. Overripe plums can make your jelly too sweet and may not set as well, while underripe plums can add bitterness. A mix of both is your best bet for the perfect jelly.

Storing and Enjoying Your Plum jelly recipe

Homemade plum jelly is a treat you can enjoy all year long—if you store it properly. Once your jars are sealed and processed in a water bath, they’ll last up to a year in a cool, dark pantry. Always check the seal before using a jar; if the lid doesn’t pop when pressed, it’s good to go.

Once opened, store the jelly in the fridge and use it within a month for the best flavor and texture. If you’re like most jelly lovers, though, it’ll be gone long before then. This plum jelly recipe also makes an excellent gift! Pair a jar with a loaf of fresh bread or a set of cute spoons, and you’ve got a thoughtful, homemade present that everyone will love.

Why Make Plum jelly recipe at Home?

There’s something incredibly rewarding about making your own jelly. It’s not just about the taste—though homemade plum jelly blows store-bought versions out of the water. It’s also about the process. From the sweet aroma of simmering fruit to the satisfaction of hearing the lids pop as your jars seal, jelly-making is a labor of love that connects you to the tradition of preserving food.

Plus, homemade jelly gives you complete control over the ingredients. No preservatives, no artificial flavors—just pure fruit, sugar, and a touch of lemon juice. It’s a simple, wholesome way to enjoy the natural goodness of plums.

The Science Behind Plum jelly recipe

Making jelly might feel like an art, but there’s a lot of science at play. The magic of jelly comes from pectin, a natural fiber found in fruits. When pectin is heated with sugar and acid (like lemon juice), it forms a gel-like structure that gives jelly its signature texture.

Plums are naturally rich in pectin, especially in their skins and slightly underripe fruit, which is why they’re perfect for jelly-making. However, if your plums are very ripe or watery, you might need to add extra pectin to help your jelly set. Using liquid or powdered pectin is a quick and reliable way to ensure your jelly turns out just right every time.

Troubleshooting Common Issues

Homemade Plum jelly recipe isn’t difficult, but it does require some attention to detail. Here are a few common problems and how to fix them:

Jelly Didn’t Set: This can happen if you didn’t cook it long enough or if the juice was too diluted. You can re-cook the jelly with a little more pectin to firm it up.
Jelly is Too Thick: Overcooking can make your jelly too firm. If this happens, you can melt it down with a bit of water and re-jar it.
Cloudy Jelly: This is usually caused by squeezing the pulp during straining. While it doesn’t affect the taste, letting the juice drip naturally will give you a clearer product.

FAQs

Do you have to pit plums when making jelly?

Yes, pitting plums is necessary when making jelly to avoid any hard bits in your final product. However, if you’re straining the juice through a jelly bag or cheesecloth, you can leave the pits in during cooking for added flavor and remove them when straining.

Do you have to pit plums when making jelly?

The main difference is texture! Plum jam includes the fruit’s pulp and sometimes small chunks, giving it a thicker and more textured consistency. Plum jelly recipe, on the other hand, is made from strained juice, resulting in a smooth and clear spread.

Can you freeze plums and make jelly later?

Absolutely! Freezing plums is a great way to preserve them for later use. Just wash, pit, and freeze them in airtight containers or bags. When you’re ready to make jelly, thaw the plums and proceed with the recipe as usual.

How long does homemade plum jelly last?

Homemade plum jelly recipe stored in sterilized, sealed jars can last up to a year when kept in a cool, dark place. Once opened, store it in the fridge and use it within a month for the best flavor and freshness.

Why You’ll Love Homemade Plum Jelly

There’s a reason people love making their own jams and jellies—it’s deeply satisfying. Not only do you get to enjoy a delicious homemade treat, but you also get the pride of knowing you made it yourself. Plum jelly, with its vibrant color, irresistible flavor, and endless uses, is a recipe you’ll want to come back to year after year. It’s a little jar of love that’s perfect for sharing or keeping all to yourself.

So, what are you waiting for? Grab some plums and start your jelly-making adventure today. Trust me, your mornings (and snacks, and desserts) will thank you!

more relevant recipes:

Sweet and tangy plum jelly

Author: Ava
Total Time: 1 hour 5 minutes
Yield: About 4 cups 1x
Diet: Gluten Free

Print Recipe