How to Can Plum Jelly
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If you or someone you know has a plum tree, then you are probably trying to decide what to do with all those plums! I’ve tried making plum jam and spiced plum jam before, but for some reason my family doesn’t like all the big chunks of plums in the jam. So this year I decided to try canning plum jelly. Plum jelly is now one of my favorite top 10 easy homemade jelly recipes.
Step by Step Canning Video
New to water boiling canning? The video below will show you how to make plum jelly, step by step.
Plum Jelly Recipe
4-5 lb. plums
7 c. sugar
1 pkg. or 6 tbsp. powdered pectin
1/4 tsp. butter
*Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
Wash and chop plums, removing pits. There is no need to peel them.
Place plums in large stock pot with about 1 c. water to keep plums to sticking to bottom of pot. Bring to boil and simmer for about 10 minutes, or until plums are soft.
Pour plum juice into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute.
Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space. You can easily measure the head space with this inexpensive canning funnel.
Place the sterilized canning lids and rings on the jars and screw the rings on finger tight.
Place the jars in the boiling water canner that is filled about half way with water. Jars should be covered with at least 1 inch of water. Bring the water to a boil and process the jars for 5 minutes.
Remove the jars from the canner and place on a towel on the kitchen counter to cool. Place any unsealed jars in the refrigerator to eat in the next couple weeks. Sealed jars can be stored in the pantry for 1-2 years.
Yield: 3 or 4 pints or 7 or 8 half-pints
Related Jelly Recipes
- rose petal jelly
- rootbeer jelly
- mountain dew jelly
- apricot jelly
- pear jelly
- chokecherry jelly
- grape jelly
- pomegranate jelly
- mint jelly
- blackberry jelly
- dandelion jelly
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