As the warm summer sun shines on my backyard plum tree, I feel grateful. Every year, this tree gives me lots of juicy, ripe plums. I love waiting for them. This season, I wanted to make a homemade plum jelly recipe to keep summer’s taste alive.
Plum jelly is a tradition that lets me enjoy summer all year. It’s easy to make with just a few ingredients and 45 minutes of work. A spoonful takes me back to my childhood, when my grandmother’s jelly filled the air.
Key Takeaways
- Homemade plum jelly is a delicious way to preserve the flavors of summer
- This easy recipe yields approximately 6 jars of jelly and takes just 45 minutes to prepare
- The jelly can be stored for up to one year, making it a great long-term option for enjoying the taste of summer
- Each serving of plum jelly contains around 42 calories, 11g of carbohydrates, 0.1g of protein, and 0.1g of fat
- The recipe calls for fresh, ripe plums and a few simple ingredients, making it a great option for beginners
Why Make Homemade Plum Jelly
Homemade plum jelly is far better than what you can buy. You control what goes into it, avoiding artificial stuff. Making it from fresh plums is very rewarding, letting you enjoy summer’s taste in every bite.
Benefits of Homemade Preserves
- Full flavor and aroma of fresh plums
- No artificial colors, flavors, or sweeteners
- Ability to adjust sweetness and consistency to your preference
- Satisfaction of creating something delicious from scratch
- Opportunity to experiment with unique flavor combinations
Natural vs. Store-Bought Comparison
This homemade plum jelly recipe is different from store-bought. It shows off the natural sweetness and color of the fruit. Unlike commercial jellies, your homemade version uses just the right sugar. This makes it taste fresh and have a nice texture.
Health and Taste Advantages
Homemade plum jelly is better for you because it’s free from bad stuff. You get the real taste of the fruit and its health benefits. It’s a great way to enjoy the season’s best and make your meals better.
“Making homemade plum jelly is a delightful way to capture the essence of summer. The process is rewarding, and the end result is a spread that’s bursting with fresh flavor and vibrant color.”
Essential Ingredients for Perfect Plum Jelly
Making plum jelly at home is easy with just a few ingredients. Fresh, ripe plums are the base of any great plum jelly. Choose plums like Victoria, damsons, or red ones for their natural pectin. Pectin is what makes the jelly set.
Granulated sugar is also key. Use 1.5 kg of plums to 1.25 kg of sugar. This mix makes about 6 jars of delicious plum jelly. It balances the fruit and sugar perfectly, bringing out the summer taste.
| Ingredient | Quantity |
|---|---|
| Ripe Plums (e.g., Victoria, Damson, Red) | 1.5 kg |
| Granulated Sugar | 1.25 kg |
With plums and sugar, you can make homemade plum jelly that’s better than store-bought. The plums’ natural pectin means you don’t need extra pectin. Get ready for the vibrant color and amazing taste of your homemade plum jelly!
Required Equipment and Tools
Making perfect plum jelly needs the right tools. You’ll need a preserving pan, a jam thermometer, and more. Each tool is important for a beautiful jelly.
Preserving Pan Selection
Choose a wide preserving pan, about 8.5 liters. It gives you enough space to boil and reduce the mixture safely. Make sure it’s heavy and heats evenly to avoid scorching.
Sterilization Equipment
It’s crucial to sterilize jars and lids for safety. Use a large pot or water bath canner to soak them. This makes sure they’re clean and ready for your jelly.
Measuring and Testing Tools
Getting the jelly right means accurate measurements. A jam thermometer is key for checking the temperature. Also, have a jar funnel, ladle, and cold plates for testing.
With the right jelly making equipment, you’re set to make tasty homemade plum jelly. It’s a delicious way to enjoy summer.
| Equipment | Purpose |
|---|---|
| Preserving Pan | Large, heavy-duty pan for cooking the fruit mixture |
| Jam Thermometer | Measures the temperature to ensure the jelly reaches the setting point |
| Jar Funnel | Facilitates the easy transfer of hot jelly into the jars |
| Water Bath Canner | Sterilizes the jars and lids for safe preservation |
| Ladle | Used to scoop and pour the hot jelly into the jars |
| Cold Plates | Helps test the setting point of the jelly |
Selecting and Preparing Fresh Plums
Choosing the right plums is key to making a tasty plum jelly. Look for plums that are ripe, have a bright color, and are firm. Stay away from overripe plums, as they can make the jelly mushy. But, a few underripe plums are good because they have more pectin, which helps the jelly set right.
After picking your plums, it’s time to get them ready for jelly. Wash them well, then take out the pits. For a chunkier jelly, keep some plums in halves and chop the rest into smaller pieces. This adds a nice texture to the jelly.
Next, simmer the plums with a bit of water until they’re tender but still hold their shape. This step releases the pectin and juices, making the jelly set well and taste great.
| Ingredient | Amount |
|---|---|
| Fresh Plums | 2 lb (900g) |
| White Cane Sugar | 2 lb (900g) |
| Lemon Juice | Juice of 1/2 lemon |
By carefully choosing and preparing your plums, you’re on your way to making a delicious homemade plum jelly. It will be a taste of summer in every spoonful.
“The key to a perfect plum jelly is to start with the freshest, ripest plums you can find. It’s all about capturing that vibrant, sweet-tart flavor.”
Plum Jelly Recipe: Step-by-Step Guide
Make a delicious homemade plum jelly with our simple recipe. It’s perfect for both newbies and seasoned preservers. Follow our guide to enjoy the taste of summer in every bite.
Preparing the Fruit
Choose 5 lbs of ripe, juicy plums. Wash them well and remove the pits. Cut the plums into small pieces and put them in a big saucepan.
Add 1/2 cup of water and 1 tablespoon of lemon juice. Heat it over medium, stirring now and then, until the plums are soft. This should take about 15-20 minutes.
Cooking Process
After the plums are soft, mix in 5 cups of sugar until it’s all dissolved. Turn the heat up to medium-high and let it boil gently. Stir constantly for about 15 minutes, until it sets.
Setting Point Test
- To check if it’s set, put a bit of jelly on a cold plate and chill for 1 minute.
- Push the jelly with your finger. If it wrinkles and stays in shape, it’s set.
- Or, use a candy thermometer. Plum jelly is ready when it hits 104°C (220°F).
When it’s set, take the pan off the heat. This recipe makes about 8 (8-ounce) jars. Each tablespoon has 56 calories, 9.7g sugar, and 6.4mg sodium.
| Nutrition Facts (per serving) | Value |
|---|---|
| Calories | 56 |
| Fat | 0.4g |
| Carbohydrates | 14g |
| Fiber | 0.2g |
| Sugar | 9.7g |
| Protein | 0.1g |
| Sodium | 6.4mg |
Proper Sterilization Techniques
It’s very important to sterilize your jars well when making this homemade plum jelly recipe or other preserves. If you don’t sterilize them enough, bacteria can grow. This can make your jelly unsafe and shorten its shelf life. Luckily, there are a few good ways to sterilize your jars and lids before canning.
One top method is to put clean, wet jars in a preheated oven at 275°F (130°C) for at least 20 minutes. This high heat kills off harmful bacteria. You can also microwave the jars for 30 to 45 seconds on full power to get the same effect.
Another way is to soak the jars in boiling water for the right amount of time. The time needed depends on your altitude. Generally, you should boil them for about 25 minutes, making sure they’re fully covered by water. If you live at a higher altitude, you might need to adjust the boiling time.
| Sterilization Method | Time | Temperature |
|---|---|---|
| Oven | 20 minutes | 275°F (130°C) |
| Microwave | 30-45 seconds | Full power |
| Boiling Water | 25 minutes | Boiling point (adjusts for altitude) |
It’s very important to let the jars dry completely before filling them with your plum jelly. For the lids, just soak them in simmering water for 10 minutes. This makes sure they’re clean and ready to use. Always follow the instructions from the manufacturer for how to handle and sterilize the lids.
By taking the time to properly sterilize your jars and lids, you can be sure your homemade plum jelly is safe and of the best quality. This way, you can enjoy the taste of summer all year long.
Tips for Achieving the Perfect Set
Making perfect plum jelly is all about getting the setting right. To get the right consistency, watch the temperature, test it, and fix any problems that come up.
Temperature Control
Keep the heat steady to avoid burning. Use a jam thermometer to check the temperature. Aim for 104°C (220°F) to make the jelly gel-like.
Testing Methods
- Do the wrinkle test by putting jelly on a cold plate. If it wrinkles, it’s set.
- For the sheet test, hold a spoon of hot jelly sideways. If it flows slowly, it’s ready.
Troubleshooting Common Issues
- Jelly doesn’t set: Keep cooking and testing every 2 minutes. Be careful not to overcook, as it can change the taste and texture.
- Crystallization: Make sure the sugar dissolves before boiling to stop crystals from forming.
- Fermentation: Use the right sugar-to-fruit ratio to keep the jelly fresh and avoid fermentation.
Mastering these tips will help you make plum jelly that sets perfectly. This way, you can enjoy the taste of summer in every bite.
Storing and Preserving Your Plum Jelly
Storing your homemade plum jelly right is key to keeping it fresh. After it cools and sets, it’s ready to be stored for later use.
Start by pouring the hot jelly into clean, sterilized jars. Close the jars tightly to keep air out. Keep them in a cool, dark spot, like a pantry or cellar. Homemade plum jelly can stay good for up to a year if stored right.
After opening a jar, put it in the fridge. Use the jelly within 4 weeks. In the U.S., you don’t need to water bath can jams and jellies. The sugar and acidity in them keep it safe when sealed well.
| Storage Condition | Shelf Life |
|---|---|
| Sealed, stored in a cool, dry place | Up to 1 year |
| Opened, refrigerated | Up to 4 weeks |
By following these tips, you can enjoy your homemade plum jelly for a long time. Remember, the right seal and storage keep your jelly fresh and tasty.
Creative Ways to Use Plum Jelly
Plum jelly is more than just a topping for toast. It can make many dishes taste better, adding a special flavor. Try new ways to enjoy its unique taste.
Use this plum jelly recipe as a glaze for pork tenderloin. It pairs well with the meat, making it delicious. You can also add it to cheese platters for a fancy touch.
For dessert lovers, plum jelly is great in yogurt or as a filling for pastries. It’s also good on vanilla ice cream or in cheesecakes.
Our plum jelly recipe can also make savory dishes better. Use it as a glaze for chicken or fish. Or mix it into sauces for a twist on classic recipes.
Using plum jelly in your cooking will add a lot of flavor. Try it out and enjoy the taste of summer all year.
| Dish | Calorie Content |
|---|---|
| Plum Good Crisp | 233 calories per 3/4 cup serving |
| Plum Cobbler | 341 calories per serving |
| Ginger Plum Tart | 190 calories per piece |
| Beef Ribs | 359 calories per serving |
| Plum Orange Jam | 50 calories per 2 tablespoons serving |
| Grilled Plums with Goat Cheese | 58 calories per plum half with 1 tablespoon cheese and 2 teaspoons glaze |
| Fruit ‘n’ Cake Kabobs | 259 calories per kabob |
| Pork and Brie Cheese Appetizer | 91 calories per appetizer |
| Plum Anise Jam | 65 calories per 2 tablespoons serving |
| Plum Sorbet | 310 calories per 3/4 cup serving |
This Plum jelly recipe goes beyond just toast. It’s great in many dishes, sweet and savory. It’s a versatile ingredient for adding sweetness or creating unique dishes.
“Plum jelly is the perfect pantry staple for anyone who loves to experiment in the kitchen. Its versatility knows no bounds!”
Safety Guidelines and Best Practices
When making jelly, keeping food safe is most important. It’s key to follow the right steps to make sure your homemade jelly is good to eat. Here are the main safety tips and best practices to remember.
Proper Canning Techniques
Always use clean, sterilized tools when canning jelly or preserves. Fill jars and then process them in a water bath canner. Make sure to follow the canner’s instructions closely. This step is crucial to kill off bad bacteria and seal the jars properly.
Storing Sealed Jars
Keep your sealed jars in a cool, dark spot. Don’t let them get direct sunlight or heat, as it can harm the quality and safety of your preserves. Always check the jars for signs of spoilage, like bulging lids or strange smells, before you eat them.
Handling Hot Surfaces
Be careful around hot surfaces when making jelly. Wear heat-resistant gloves to avoid burns. Always follow the recipe carefully to use the right preservation methods and avoid foodborne illness.
| Jelly Making Safety | Food Preservation Guidelines | Canning Best Practices |
|---|---|---|
| Avoid touching hot surfaces, use protective gear | Follow recipe instructions precisely, monitor Brix values | Use sterilized equipment, process jars in water bath canner |
| Ensure proper preservation methods to prevent illness | Maintain 65% minimum soluble solids in preserves | Store sealed jars in cool, dark place, check for spoilage |
By following these safety tips and best practices, you can make sure your homemade jelly, preserves, and canned goods stay safe and tasty for a long time. Always put food safety first to enjoy your hard work.
“Canning and preserving food is a great way to capture the flavors of the season, but it’s crucial to follow proper procedures to ensure safety. Attention to detail and proper techniques are key to creating safe, high-quality preserves.”
Conclusion
Making this homemade plum jelly recipe is a fun way to keep summer’s flavors alive. You only need simple ingredients and basic tools. This way, you can make a tasty spread that’s better than store-bought and tailored to your taste.
You can put it on toast, use it in recipes, or share it with friends. Homemade plum jelly adds joy to any kitchen.
By making homemade plum jelly, you enjoy summer’s taste even when the fruit is gone. Learning to make jelly opens up new possibilities. You can mix different fruits and make unique preserves that everyone will love.
Starting your homemade plum jelly adventure is exciting. It’s a chance to enjoy a classic tradition. With a bit of patience and care, you can turn plums into a delicious spread that captures summer’s spirit.
So, enjoy the journey, relish the outcome, and feel proud of making something special by yourself.
FAQ
What are the key ingredients for making plum jelly?
To make plum jelly, you need ripe plums and granulated sugar. Plums have enough pectin, so you don’t need to add more.
What equipment is needed to make plum jelly?
You’ll need a wide preserving pan, jam funnel, and jam thermometer. Also, sterilized jars with lids are essential. Cold plates, a large spoon, and a ladle are also important.
How do you prepare the plums for jelly making?
Choose ripe, fresh plums for the best taste. Wash them, remove the pits, and cut into halves or smaller pieces. For a chunkier jelly, keep some plums in halves and chop others.
What is the process for making this plum jelly recipe?
Start by simmering the plums with a little water until they’re tender. Then, add sugar and cook until it reaches the setting point, usually 15 minutes after adding sugar.
How do you test for the setting point of the jelly?
Use a jam thermometer to check the temperature, aiming for 104°C/220°F. You can also do the wrinkle test. Place jelly on a cold plate, refrigerate for a minute, then push with your finger. If it wrinkles, it’s ready.
How should you store this homemade plum jelly recipe?
Homemade plum jelly can last up to a year if stored properly. Once opened, keep it in the fridge and use within 4 weeks. Store sealed jars in a cool, dry place, away from sunlight.
What are some creative ways to use our plum jelly recipe?
Plum jelly is great for more than just toast. Use it as a glaze for pork tenderloin, on cheese platters, or on vanilla ice cream. It’s also good in desserts, as a filling for pastries, or swirled into yogurt.
What safety precautions should be taken when making plum jelly?
Always follow proper canning procedures for safety. Use clean, sterilized equipment. If you want to process jars, do it in a water bath canner, following the manufacturer’s instructions. Be careful not to touch hot surfaces and wear proper protective gear.