Homemade Wild Plum Jelly
User Reviews
4.3
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
5 pints
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Calories
1313 kcal
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Course
Condiments
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Cuisine
American
Homemade Wild Plum Jelly
Description
Making Homemade Wild Plum Jelly involves selecting ripe plums, removing stems, pits, and chopping the fruit. The plums simmer with water to soften and release juice, then the mixture is strained through multiple layers of cheesecloth to separate clear juice from pulp. The juice volume is measured and adjusted with water if needed.
Fruit pectin is added to the juice and brought to a boil before adding sugar. The mixture boils rapidly to activate the pectin, thickening the jelly. Skimming foam ensures a clear final product. The hot jelly is then ladled into sterilized jars with proper headspace, sealed, and processed in a hot water bath for preservation.
This homemade jelly captures the essence of wild plums in a versatile condiment for toast, pastries, or glazing meats. The preserves make about 5 pints, offering a practical way to use seasonal fruit.
Ingredients
- 5 1/2 pounds plums
- 4 cups of water
- 7 cups sugar
- 1 fruit pectin powdered, package
Instructions
- Rinse and remove stems from plums.
- Cut plums in half and remove the pits. Discard the pits and add pitted plums in a bowl.
- Chop up pitted plums and add to a pot.
- Add 4 cups of water and bring to a boil. Boil for 30 minutes. Use a potato masher to help break up the mixture even more.
- Put a colander or strainer over a larger bowl and cover with several layers of cheese cloths.
- Pour plum mixture over cheese cloth and let the juice strain into the bowl. This can take up to a few hours.
- Pour 5 1/2 cups of plum juice into a large pot. If you didn't get 5 1/2 cups of juice add in some water to make a total of 51/2 cups of liquid.
- Add in 1 box of pectin and stir well.
- Bring mixture to a boil.
- Add in 7 cups of sugar and bring to a rolling boil. Boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle into hot sterilized jars making sure to leave 1/4 inch head space. Add lids and rings and process in a hot water bath canner for 5-10 minutes.
Notes
- This recipe yields approximately 5 pints of jelly.
- Ensure jars are properly sterilized before filling to prevent spoilage.
- Strain the plum juice slowly through cheesecloth to maximize clarity and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5pints
Amount Per Serving
Calories 1313 kcal
% Daily Value*
| Serving | 1Pint | |
| Calories | 1313kcal | 66% |
| Carbohydrates | 336g | 112% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 2mg | 0% |
| Potassium | 783mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 328g | 656% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 47.4mg | 53% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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