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Plum Jelly without added pectin


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Plum Jelly without added pectin

  • Plum juice (1 pound plums and 1/2 cup water)
  • Sugar (3/4 cup to each cup of juice)

Yield: About 8 or 9 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Wash and rinse jars; keep warm until ready to fill. Prepare lids according to manufacturer's directions.

To Prepare Juice - Wash plums well. Crush fruit, add water, cover and bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes or until fruit is soft. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

To Make Jelly - Sterilize canning jars. Cook juice down until thick and cherry colored. Measure juice into a saucepot, add sugar and stir well. Boil over high heat until the temperature measures 8F above the boiling point of water (220F at sea level), or until the jelly mixture sheets from a metal spoon. (See Testing Jelly Without Added Pectin.)

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Plum Jelly in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Making Jelly