Yellow Plum Jelly
Golden plum jelly captures the delicate, honey-sweet flavor of golden plums in a shimmering, clear spread. Made without added pectin, this jelly has a softer, more delicate set and pure plum flavor with subtle apricot undertones.
Servings: 40 servings (about 4 to 5 half pint jars)
Equipment
- Canning Jars, Lids and Bands
- Large heavy-bottomed pot
- Jelly bag or cheesecloth
Ingredients
For the Juice
- 4 lbs golden plums ripe but firm
- 2 cups water
For the Jelly
- 4 cups plum juice from above
- 3 cup sugar 3/4 cup per cup of extracted juice
Instructions
- Wash the plums well and remove any stems. Cut in half or crush slightly to help release juices. You don't need to pit them since everything will be strained out later.
- Place prepared plums in a large pot with the water. Cover and bring to a boil over high heat. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until the fruit is very soft and falling apart.
- Pour the cooked plum mixture through a jelly bag or cheesecloth-lined colander set over a large bowl. Let the juice drip for 2 to 3 hours without squeezing for the clearest jelly. You should get approximately 1 cups of juice per pound of plums, but yields can vary based on your fruit.
- Measure the juice and calculate sugar at 3/4 cup per cup of juice. With 4 cups juice, you'll need 3 cups sugar. Add sugar and stir to dissolve. Bring to a full rolling boil over high heat, stirring constantly. Boil until the jelly reaches 220°F or passes the sheeting test. This should take about 15 minutes, but can take more or less depending on your fruit.
- Remove from heat and quickly skim off any foam. Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands to fingertip tight.
- Process half pints or pints in a boiling water bath canner for 10 minutes, adjusting for altitude. After processing, turn off heat and let jars stand in canner for 5 minutes before removing.
- Let jars cool undisturbed for 12 to 24 hours. The jelly will continue to set as it cools. Check seals before storing. Properly sealed jars keep at room temperature for 12 to 18 months.
Notes
Golden plums produce a softer set than red or purple plums due to lower acidity and pectin content. This is normal and doesn't indicate a problem.
Scaling the Recipe
This recipe uses a ratio: 1/2 cup water per pound of plums, then 3/4 cup sugar per cup of extracted juice. Scale up or down as needed based on your harvest.For a Firmer Set
Use a mix of 3/4 ripe plums and 1/4 slightly underripe plums for more natural pectin. Cook the juice down more before adding sugar to concentrate the pectin.Yield Variation
Actual yield varies based on juice extraction and how much the juice reduces during cooking. Plan for 4 to 5 half pints from 4 pounds of plums.Altitude Adjustments
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Nutrition
Calories: 70kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.05g | Sodium: 2mg | Potassium: 41mg | Sugar: 17g | Calcium: 2mg | Iron: 0.1mg