Dessertscreativecanning
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.
👥 40 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 30 min🔥 Cook: 45 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●colander
📝 Preparation Steps
1
Prepare the Plums
2
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.
3
Extract the Juice
4
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.
water2 cups
5
Strain the Juice
6
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.
7
Add Sugar and Cook to Gel
sugar (3/4 cup per cup of extracted juice )3 cup
8
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.
sugar (3/4 cup per cup of extracted juice )3 cup
9
Fill Jars
10
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.
11
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.
water2 cups
12
Cool and Store
13
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.
Nutrition Facts
calories
70 kcal
fat Content
0.05 g
serving Size
1 serving
sugar Content
17 g
sodium Content
2 mg
protein Content
0.1 g
carbohydrate Content
18 g
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