Having 5 plum trees in our orchard allows us an abundance of plums each summer. One of the greatest items to make from this bounty is plum jelly. I really like to make plum jelly in the winter because all it takes is plum juice. So, I juice the plums up in the summer and make plum butter out of the pulp and save the juice for making jelly during the winter when it is the off-season for my garden. Plum Jelly has a beautiful color and flavor that makes it a wonderful gift or a fabulous treat for your family.
Canning Equipment Preparation
Start by preparing your boiling water bath with enough water to cover 8 half-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making jelly.
Making the Plum Jelly
Place juice in a large pot.
Mix 5 1/2 cups of plum juice with 6 tablespoons of pectin in a large pot.
add optional butter
If you want to reduce foaming add 1/2 teaspoon of butter.
Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.
Add 7 cups of sugar and bring back to a full boil for 1 minute.
place in jars
Pour or ladle the jelly into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.
Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner take a look at our canning basics videos.