Plum Jelly Recipe

A delicious homemade plum jelly recipe made with less sugar. Scale this recipe up or down to suit your needs and enjoy this delightful treat.

4.50 from 10 votes

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Course: Condiment

Cuisine: American

Prep Time: 10

Cook Time: 20

Canning Time: 10

Total Time: 40

Servings: servings

Calories: 39kcal

Author: Carolyn Thomas

1 gallon plum juice
1 cup lemon juice (bottled)
5.3 tablespoons calcium water (5 tablespoons plus 1 teaspoon - comes with Pomona's Pectin)
8 cups sugar
1/4 cup Pomona's Pectin

Add plums to a steam juicer. Allow fruit to steam until there is only pulp remaining. Save the pulp for the pigs, chickens or the compost pile!

Halve and pit your plums, then place them in a large stockpot with about 1/2 inch of water on the bottom.
Bring to a boil and continue to stir and mash the plums to avoid scorching on the bottom of the pot.
Strain mashed plums through a fine mesh sieve to collect the juice.

Begin with clean jars and all your supplies and ingredients ready to go.
Mix together lemon juice and calcium water in a bowl.
Measure out sugar and add pectin into a separate bowl, stir to combine.
Pour plum juice into a large stockpot over medium to medium-high heat.
Add lemon juice mixture and stir to combine.
Bring to a rolling boil then slowly add sugar mixture while stirring continuously to avoid clumping.
Continue stirring until it reaches a rolling boil again.
Once your jelly returns to a boil, remove from the heat and begin filling jars

Prepare water bath canners by filling about 1/2 way full with water and heating to just below a boil.
Using a funnel and a ladle, fill clean Mason jars to 1/4 inch headspace.
Wipe the rims of the jars clean with a damp towel and place the canning lid on.
Add the canning lid band and tighten to fingertip tight.
Place jars in a water bath canner and bring to a full rolling boil.
Once the water is boiling, process the jelly for 10 minutes (or 15 minutes if you’re above 1000 ft. elevation).
Turn the canner off and remove the lid.
Let jars sit inside the canner for 10 minutes.
Remove jars using a jar lifter (and a bowl to catch any drips of water) and place on a towel-lined counter to cool completely, undisturbed, for 24 hours.
After 24 hours, remove the bands, check the seals, wipe down any sticky residue and label the jars before storing in the pantry.

A steam juicer will save you hours of time for this recipe. I highly recommend it!
If you're making multiple batches of jelly, be sure to wash the stockpot clean between batches so you don't end up with too much pectin in your plum jelly recipe.

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