Can you freeze plums and make jelly later?

Yes, freezing plums is a great way to preserve them for later jelly making! Simply wash, pit, and freeze the plums in a freezer-safe bag or container. When you're ready to make jelly, thaw the plums completely before proceeding with the recipe. Freezing plums allows you to enjoy homemade plum jelly even when fresh plums are out of season.

What are the four required ingredients in a jelly?

The four essential components of any jelly are fruit, pectin, acid, and sugar. Fruit provides the flavor, pectin helps the jelly set, acid balances the sweetness and also aids in gelling, and sugar acts as a preservative and adds sweetness. This plum jelly recipe utilizes the natural pectin and acid present in the plums, simplifying the process.

Do I need to peel plums for jam?

Peeling plums for jam is entirely optional. While the skins contain pectin and contribute to the vibrant color of the jam, some people find the texture of the skins undesirable in the finished product. This recipe includes a straining step, which easily removes the skins, so peeling is not necessary. If you prefer a smoother jam, peeling might be a good idea.

Are plums rich in pectin?

The pectin content of plums varies depending on the variety. Some plums are naturally high in pectin, while others contain less. This recipe is designed to extract the natural pectin from the plums, regardless of the variety, resulting in a beautiful set. If you find your jelly isn't setting as firmly as you'd like, you can always supplement with a small amount of commercial pectin. Follow the instructions on the pectin package for best results.

Plum Jelly Recipe: Easy & Delicious Homemade Jelly

Ingredients

Scale

4 pounds ripe plums (Italian prune plums or Damson plums are excellent choices)
1/2 cup water
1/4 teaspoon ground cinnamon (optional)
Sugar (amount depends on juice measurement; see instructions)
1/4 cup lemon juice (freshly squeezed)

Instructions

Prepare the Plums: Wash the plums thoroughly, cut in half, and remove pits. No need to peel, as the skins will be strained out later.
Cook the Plums: In a large pot, combine plums and water. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-30 minutes until soft. Mash with a potato masher.
Extract the Juice: Strain the cooked plums through a fine-mesh strainer or cheesecloth into a large bowl. Let gravity do the work to ensure a clear jelly.
Measure the Juice: Measure the amount of strained juice. Use 3/4 cup of sugar for every 1 cup of juice.
Cook the Jelly: Return the juice to the pot. Add cinnamon (if using) and lemon juice. Stir in the calculated sugar.
Boil to Set: Bring to a rolling boil over high heat, stirring constantly. Boil for 10-15 minutes, then test for setting.
Test the Set: Use the wrinkle test (place a spoonful on a chilled plate, let cool, then push with your finger; if it wrinkles, it’s set) or the temperature test (220°F or 105°C).
Fill the Jars: Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean.
Process the Jars: Seal with lids and rings, then process in a boiling water bath for 10 minutes (adjust for altitude if needed).
Cool & Store: Let jars cool completely. Check seals before storing. Keep in a cool, dark place for up to a year.

Notes

For a spiced variation, add a star anise or a couple of cloves while simmering the plums.
If the jelly is too soft, you can reboil it with added lemon juice or commercial pectin.
Plum jelly is perfect on toast, biscuits, or as a glaze for meats like pork or chicken.

Author: margaret carter
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: breakfast /Dessert
Method: Canning
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 tablespoon
Calories: 50 kcal
Sugar: 13 g
Sodium: 0 mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 14 g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: plum jelly, homemade jelly, plum preserves, easy jelly recipe, canning recipe