Canning Plum Jelly

Easy recipe for canning plum jelly. Learn how to make jelly like a pro, just like grandma did.

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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 making plum jelly.


4-5 lb. plums
7 c. sugar
1 pkg. or 6 tbsp. powdered pectin
1/4 tsp. butter

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.

Extract juice from plums with a jelly bag or fine mesh strainer. Measure juice, adding a little water if necessary to get exactly 5 cups of juice.

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, and process in boiling water canner for 5 minutes.

Yield: 3 or 4 pints or 7 or 8 half-pints

Did You Try this Recipe?

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Easy recipe for canning plum jelly. Learn how to make jelly like a pro, just like grandma did.

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