![Three jars of plum jelly, with a plate of bread topped with plum jelly](https://cdn.statically.io/img/www.allrecipes.com/thmb/KCcfNPb7JkZiC1o9Plo0uUKuJYk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ALR-275563-plum-jelly-VAT-4x3-4d6df1cdfd8a4b91ae3635d464b1d59c.jpg)
Ingredients
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2 ½ pounds fresh plums, pitted and halved
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4 cups white sugar
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1 cup water
Directions
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Gather all ingredients.
AllRecipes/Julia Hartbeck
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Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
AllRecipes/Julia Hartbeck
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Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
AllRecipes/Julia Hartbeck
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Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
AllRecipes/Julia Hartbeck
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
AllRecipes/Julia Hartbeck
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Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
AllRecipes/Julia Hartbeck
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
AllRecipes/Julia Hartbeck
Cook’s Note
If you don't want to can these, cook the jelly a bit longer: check doneness by dropping a small spoonful of jelly onto a frozen plate. Let sit for 1 to 2 minutes; if jelly appears to gel, it is ready. Continue cooking if jelly appears thin and runny. When jelly has reached desired consistency, ladle into clean jars with hermetic seals. Allow to cool completely before storing in the refrigerator.
Nutrition Facts (per serving)
724 | Calories |
1g | Fat |
186g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 724 | |
% Daily Value * | |
Total Fat 1g | 1% |
Sodium 1mg | 0% |
Total Carbohydrate 186g | 68% |
Dietary Fiber 3g | 11% |
Total Sugars 182g | |
Protein 2g | 3% |
Vitamin C 22mg | 24% |
Calcium 17mg | 1% |
Iron 0mg | 2% |
Potassium 360mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.