Plum Jelly Recipe: Make This Sweet & Easy Spread Today!

Who doesn’t love a spoonful of sweet, glossy, homemade plum jelly spread over warm toast? There’s something incredibly satisfying about making it from scratch—watching the deep purple fruit transform into a silky, jewel-toned jelly. Whether you’ve got a backyard full of plums or just picked up a bunch at the farmer’s market, this guide will take you through every step, from choosing the right plums to sealing your jelly for long-lasting enjoyment.

Why Make Your Own Plum Jelly?

Why go through the effort of making homemade plum jelly when store-bought options are everywhere? Simple—taste, control, and tradition.

• Taste: Freshly made plum jelly captures the natural sweetness and tartness of plums without artificial preservatives.
• Control: You decide how much sugar to add and whether to experiment with flavors like cinnamon or vanilla.
• Tradition: There’s something nostalgic about filling your kitchen with the rich aroma of bubbling fruit, just like grandma used to do.

Making plum jelly is also an excellent way to preserve summer’s bounty. One batch can last months, giving you a little taste of sunshine even in the middle of winter.

Choosing the Best Plums for Jelly

Not all plums are created equal when it comes to jelly making. The right type of plum can make the difference between a firm, flavorful jelly and a runny, bland one.

Best Plum Varieties for Jelly Making

Some plums naturally contain more pectin, the magic ingredient that helps jelly set. Here are the best options:

• Damson Plums – Small, tart, and packed with pectin, making them perfect for jelly.
• Santa Rosa Plums – Sweet and juicy with deep red skin, giving jelly a vibrant color.
• Italian Prune Plums – Slightly drier but excellent for concentrated flavor.

Soft, overly ripe plums have less natural pectin, so if that’s all you have, you may need to add extra pectin during cooking.

How to Tell If Plums Are Ripe Enough for Jelly

Wondering if your plums are ready? Use this simple ripeness test:

✔️ Press gently—ripe plums should have a little give but not be mushy.
✔️ Smell them—a strong, fruity aroma means they’re bursting with flavor.
✔️ Check the skin—plums should be deeply colored with no green spots.

If your plums are too hard, leave them at room temperature for a few days to soften.

Essential Ingredients and Tools for Plum Jelly

Before diving into the cooking process, let’s gather the must-have ingredients and tools for a perfect batch of plum jelly.

List of Ingredients for a Perfect Plum Jelly

To make plum jelly, you’ll need:

• Plums (about 4 lbs) – Choose ripe, juicy ones for maximum flavor.
• Sugar (4 cups) – Enhances sweetness and helps the jelly set.
• Lemon juice (2 tbsp) – Adds acidity, balancing the flavors.
• Pectin (1 packet or 2 tbsp) – Ensures a firm set, especially if using low-pectin plums.
• Water (1 cup) – Helps extract the juice from the plums.

Must-Have Kitchen Tools for Jelly Making

Having the right tools makes jelly-making easier and less stressful:

✔️ Large pot – For boiling the plums and sugar together.
✔️ Cheesecloth or jelly bag – To strain out the plum juice.
✔️ Canning jars and lids – For sealing and storing your jelly.
✔️ Candy thermometer – Helps track the temperature for perfect consistency.
✔️ Ladle and funnel – For mess-free pouring into jars.

Step-by-Step Instructions to Make Plum Jelly

Now comes the fun part—turning those fresh, juicy plums into a delicious, spreadable plum jelly! Follow these simple steps, and you’ll have perfect jelly in no time.

Preparing the Plums: Washing, Cutting, and Cooking

Before we get into the actual jelly-making process, we need to prep the plums.

1. Wash the Plums – Rinse them under cold water to remove any dirt or pesticide residue.
2. Cut into Chunks – There’s no need to peel them! The skins help enhance the color and flavor. Simply remove the pits and slice the plums into quarters.
3. Cook the Plums – Place them in a large pot with 1 cup of water. Bring to a boil, then reduce heat and simmer for 20-30 minutes until the plums break down into a juicy mixture.

Tip: Stir occasionally to prevent sticking, and mash the fruit gently to release more juice.

Extracting the Plum Juice for Jelly

To achieve that smooth, clear plum jelly texture, we need to strain out the solids.

1. Set up a strainer – Place a fine-mesh sieve, cheesecloth, or jelly bag over a large bowl.
2. Pour in the Plum Mixture – Slowly transfer the cooked plums into the strainer.
3. Let It Drain Naturally – Resist the temptation to squeeze or press the fruit. This ensures a clear jelly without pulp. Leave it to drain for at least 2 hours (or overnight for the best results).

Tip: If you prefer a slightly thicker jelly, you can press gently, but avoid over-squeezing, which can make the jelly cloudy.

Cooking the Jelly: Adding Sugar and Pectin

Now, we’re ready to turn that beautiful plum juice into jelly!

1. Measure the Plum Juice – You should have about 4 cups of liquid. If you have less, add a little water.
2. Combine Juice, Sugar & Lemon Juice – In a clean pot, mix the juice, sugar, and lemon juice over medium heat, stirring constantly.
3. Add Pectin – Once the sugar dissolves, stir in the pectin and bring the mixture to a rolling boil (one that doesn’t stop bubbling when stirred).
4. Boil Until It Reaches the Right Temperature – Use a candy thermometer to check. The jelly is ready when it hits 220°F (104°C).

Tip: If you don’t have a thermometer, use the “sheet test”—dip a spoon in the jelly and let it cool slightly. If it drips off in thick sheets instead of thin drops, it’s ready!

Testing for the Perfect Jelly Consistency

If you’re wondering, “Is my plum jelly ready to set?”, here’s how to test it:

• Chill Test – Place a spoonful of hot jelly on a chilled plate. If it wrinkles slightly when pushed, it’s done!
• Drip Test – Dip a spoon in the jelly and lift it—if the last few drops stick together, it’s ready.

Tip: If your jelly isn’t setting, don’t panic! Just boil it for another 2-3 minutes and test again.

Proper Canning and Storing Techniques

Now that your plum jelly is perfectly cooked, let’s seal it up for long-term storage.

1. Sterilize the Jars – Boil the canning jars and lids in hot water for 10 minutes to kill bacteria.
2. Fill the Jars – Use a ladle and funnel to pour hot jelly into jars, leaving ¼-inch headspace.
3. Seal and Process – Wipe the rims, seal tightly, and process in a boiling water bath for 10 minutes.
4. Cool and Store – Let the jars cool undisturbed for 24 hours, then store in a cool, dark place.

“Properly sealed plum jelly can last up to 1 year in the pantry!”

Common Problems When Making Plum Jelly and How to Fix Them

Even the best cooks run into jelly-making mishaps! Here’s how to troubleshoot common issues.

Why Is My Plum Jelly Too Runny?

If your plum jelly isn’t setting properly, it could be due to:

• Not enough pectin – Some plums have low natural pectin. Next time, use a pectin-rich variety or add an extra ½ tablespoon of pectin.
• Undercooking – Jelly must reach 220°F (104°C) to set properly. Reheat and test again.
• Too much liquid – If you extracted too much juice, your jelly might not be concentrated enough.

Fix it: Reboil the jelly with an extra tablespoon of pectin and re-test.

How to Fix Overly Thick Jelly

Did your plum jelly come out like rubber? It’s probably overcooked.

✔️ Solution: Gently reheat the jelly with ¼ cup of water per cup of jelly and stir until it loosens up.

Preventing Cloudy or Grainy Plum Jelly

A cloudy plum jelly might mean you squeezed the fruit too hard while straining. Next time, let it drain naturally.

If your jelly is grainy, it may have undissolved sugar. Always stir thoroughly before boiling!

How to Reduce Foam in Jelly Without Losing Flavor

During cooking, you might notice a foamy layer forming on your jelly. This happens when air gets trapped in the mixture.

✔️ Solution: Add ½ teaspoon of butter to the pot while boiling. This helps break down bubbles without affecting the flavor!

Tips for Enhancing the Flavor of Your Plum Jelly

Now that you’ve mastered the basics of making plum jelly, let’s talk about ways to take it to the next level.

Adding Spices and Other Fruits for Unique Flavors

Plum jelly is delicious on its own, but why not get creative? Here are some amazing add-ins to experiment with:

• Cinnamon or Cloves – Adds warmth and depth to the jelly.
• Vanilla Bean – Infuses a subtle, sweet aroma.
• Ginger – Gives the jelly a mild spicy kick.
• Berries (Blackberries, Raspberries) – Boosts flavor complexity and adds tartness.
• Apples or Pears – Naturally rich in pectin, enhancing both taste and texture.

Tip: When adding spices, drop them into the pot while boiling, then remove them before straining the juice.

Reducing Sugar Without Compromising Texture

Want a healthier plum jelly without excess sugar? Here’s how to cut back on sugar while keeping the jelly firm and flavorful:

✔️ Use a low-sugar pectin – Regular pectin requires a lot of sugar to set properly. Low-sugar or no-sugar pectin gives more flexibility.
✔️ Add honey or maple syrup – Swap out some of the sugar for natural sweeteners.
✔️ Choose naturally sweet plums – Overripe, juicy plums reduce the need for extra sugar.

Tip: If reducing sugar, expect a softer set. Chilling the jelly in the fridge helps maintain firmness!

Creative Ways to Use Plum Jelly in Recipes

Sure, spreading plum jelly on toast is classic, but there are so many other ways to enjoy it!

Spreading on Toast, Biscuits, and More

Of course, warm buttered toast is the go-to, but try it on:

• Freshly baked biscuits – Adds a rich, fruity touch.
• Croissants and scones – Elevates your breakfast game.
• Peanut butter and plum jelly sandwiches – A fun twist on PB&J!

Using Plum Jelly in Glazes and Sauces

Plum jelly isn’t just for sweets—it makes an amazing glaze for meats and vegetables.

✔️ Glazed Chicken or Pork – Brush plum jelly over grilled chicken, pork chops, or even ribs.
✔️ Plum Jelly Salad Dressing – Mix with olive oil, vinegar, and Dijon mustard for a sweet-tangy dressing.
✔️ BBQ Sauce Base – Combine with soy sauce, garlic, and chili flakes for an incredible homemade BBQ sauce.

“Plum jelly turns any dish into a gourmet experience!”

Incorporating Plum Jelly in Desserts and Baked Goods

Desserts are where plum jelly truly shines!

• Thumbprint cookies – Fill buttery cookies with plum jelly for a fruity surprise.
• Cheesecake topping – Spoon it over vanilla cheesecake for a stunning presentation.
• Cake filling – Spread between cake layers for a burst of flavor.
• Yogurt and oatmeal – Swirl it into plain yogurt or warm oatmeal for a naturally sweet boost.

Tip: To make a quick dessert sauce, heat plum jelly with a little water until it becomes pourable!

If you love fruity desserts, you might also enjoy making this delicious Strawberry Cheesecake Ice Cream—a perfect pairing with your homemade plum jelly!

Conclusion: Enjoying Your Homemade Plum Jelly

And there you have it—everything you need to know about making, storing, and using plum jelly! Whether you spread it on a fresh biscuit, drizzle it over cheesecake, or use it as a glaze for meats, this homemade delight is worth every minute of effort.

Making plum jelly is more than just a recipe—it’s an experience. From the moment you wash the plums to the final step of sealing your jars, you’re creating something special. And the best part? You’ll have jars of homemade goodness to enjoy and share with loved ones.

“So, what are you waiting for? Grab some fresh plums and start cooking!”

Frequently Asked Questions About Plum Jelly

New to plum jelly-making? Here are some common questions and their answers.

How Long Does Homemade Plum Jelly Last?

✔️ Sealed jars – Up to 1 year in a cool, dark pantry.
✔️ Opened jars – Store in the fridge for 3-4 weeks.

Tip: If you notice mold, an off smell, or a change in texture, discard it immediately.

Can I Make Plum Jelly Without Pectin?

Yes! Plums naturally contain some pectin, so you can make jelly without adding extra.

✔️ Increase cooking time – Simmer the plum juice longer to reduce liquid and concentrate the pectin.
✔️ Use lemon juice – The acid helps activate natural pectin.
✔️ Mix with apples – Apples are high in pectin and can help thicken the jelly naturally.

“Pectin-free jelly takes longer to set but results in a softer, more natural texture!”

Why Did My Plum Jelly Turn Out Too Dark?

A darker plum jelly is usually caused by overcooking. If you boil it for too long, the sugar starts to caramelize, darkening the jelly.

✔️ Solution: Next time, boil only until it reaches 220°F (104°C) and test it sooner.

Can I Freeze Plum Jelly Instead of Canning It?

Absolutely! Freezer jelly is super easy and skips the canning process.

✔️ How to do it: Pour hot jelly into freezer-safe containers, leaving ½ inch of space at the top for expansion.
✔️ Storage time: Freezes well for up to 1 year.

Tip: Always thaw frozen jelly in the fridge, not at room temperature, to prevent texture changes!