Jelly-style plum jam
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins.
It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
86K 35 3.3
Last modified on: October 13th 2019
Keywords for this recipe:For 400 g, you will need:
- 1
13.6 oz plums - 2
7.0 oz caster sugar - 3
0.5 oz jam gelling agent - 4 1.2 oz caster sugar
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 hours 38 min. | 33 min. | 13 hours 11 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
The day before, rinse and dry 13.6 oz plums.
Stage 2 - 10 min.
Cut the plums in half, remove and discard the stones. Put the fruit into a large bowl.
Stage 3 - 12 hours
Sprinkle 7.0 oz caster sugar over, mix in briefly, cover and leave overnight.
Stage 4
Next day, you will find the plums covered with a syrup – just what we are after.
Stage 5 - 12 min.
Transfer the plums with their syrup to a large pan on high heat and bring to the boil.
Turn down the heat and leave to simmer for 2 minutes.
Turn down the heat and leave to simmer for 2 minutes.
Stage 6
Take off the heat and tip the contents of the pan into a vegetable mill over a bowl...
Stage 7 - 8 min.
...and process.
You will end up with the plum pulp and juice in the bowl, leaving the skins in the mill.
You will end up with the plum pulp and juice in the bowl, leaving the skins in the mill.
Stage 8 - 2 min.
Discard the skins and return the contents of the bowl to the pan on medium heat.
Stage 9 - 8 min.
Bring to the boil and skim off any scum to keep the jelly nice and clear.
Stage 10 - 2 min.
In a bowl, mix 0.5 oz jam gelling agent and 1.2 oz caster sugar with a whisk.
Note that the correct proportion is 40 g of gelling agent per kilo of fruit+sugar. If you end up with a different weight of fruit+sugar, you can recalculate this amount:
Note that the correct proportion is 40 g of gelling agent per kilo of fruit+sugar. If you end up with a different weight of fruit+sugar, you can recalculate this amount:
Stage 11 - 2 min.
Tip this mixture into the pan (still on the boil) and mix in with a whisk.
Stage 12 - 13 min.
Wait until it comes back to the boil and cook for a further 3 minutes.
Stage 13 - 5 min.
Pour the jelly into jars.
Stage 14 - 2 min.
Seal the lids and turn the jars upside down. The air trapped in the jars will be sterilised naturally as it passes up through the boiling hot jam.
Stage 15 - 2 min.
Turn the jars back the right way up and leave to cool. Store in the dark.
Stage 16
Enjoy your plum jelly at your leisure. On a simple slice of toast with a bit of decent butter, it's a real treat.
Remarks
Of course, if you leave the skins in, this will give you a normal plum jam – which is great, too. In this case, I recommend cutting the plums in half or into quarters as this makes the jam easier to spread.
All types of plums (Victoria, damsons, mirabelles, greengages...) are suitable for this recipe.
All types of plums (Victoria, damsons, mirabelles, greengages...) are suitable for this recipe.
Keeping
Several months
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,582 Kcal or 6,624 Kj | 5 gr | 390 gr | 0 gr |
| 79 % | 2 % | 37 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 308 Kcal or 1,290 Kj | 1 gr | 76 gr | 0 gr |
| 15 % | <1 % | 7 % | 0 % |
How much will it cost?
- For 400 g : 1.28 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Plums: You can check-out other recipes which use it, like for example: Stewed plums, Plum tart "En passant par la Lorraine", Angevin plum pâté, Creamy plum and pear clafoutis, Smart plum tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Génoise (Genoa sponge), Quick Strawberry Millefeuille, Jam doughnuts, Flognarde, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Apricot jam with vanilla, Windfall apple jelly, Quince jelly, Apple paste, ... All |
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