Jelly-style plum jam


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.
43K 22 3.3
Grade this recipe:

Last modified on: October 13th 2019

Keywords for this recipe:PlumJellyMarmaladeSugarPectin
For 1 kg 200 g, you will need:

Change these quantities to make: 400 g 600 g 1 kg 200 g 2 kg 400 g 3 kg 600 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
12 hours 38 min.33 min.13 hours 11 min.
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Step by step recipe


Stage 1 - 5 min.
Jelly-style plum jam : Photo of step #1
The day before, rinse and dry 800 g plums.

Stage 2 - 10 min.
Jelly-style plum jam : Photo of step #2
Cut the plums in half, remove and discard the stones. Put the fruit into a large bowl.

Stage 3 - 12 hours
Jelly-style plum jam : Photo of step #3
Sprinkle 600 g caster sugar over, mix in briefly, cover and leave overnight.

Stage 4
Jelly-style plum jam : Photo of step #4
Next day, you will find the plums covered with a syrup – just what we are after.

Stage 5 - 12 min.
Jelly-style plum jam : Photo of step #5
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.

Stage 6
Jelly-style plum jam : Photo of step #6
Take off the heat and tip the contents of the pan into a vegetable mill over a bowl...

Stage 7 - 8 min.
Jelly-style plum jam : Photo of step #7
...and process.

You will end up with the plum pulp and juice in the bowl, leaving the skins in the mill.

Stage 8 - 2 min.
Jelly-style plum jam : Photo of step #8
Discard the skins and return the contents of the bowl to the pan on medium heat.

Stage 9 - 8 min.
Jelly-style plum jam : Photo of step #9
Bring to the boil and skim off any scum to keep the jelly nice and clear.

Stage 10 - 2 min.
Jelly-style plum jam : Photo of step #10
In a bowl, mix 40 g jam gelling agent and 100 g 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:
Fruits + sugar : grams

Stage 11 - 2 min.
Jelly-style plum jam : Photo of step #11
Tip this mixture into the pan (still on the boil) and mix in with a whisk.

Stage 12 - 13 min.
Jelly-style plum jam : Photo of step #12
Wait until it comes back to the boil and cook for a further 3 minutes.

Stage 13 - 5 min.
Jelly-style plum jam : Photo of step #13
Pour the jelly into jars.

Stage 14 - 2 min.
Jelly-style plum jam : Photo of step #14
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.
Jelly-style plum jam : Photo of step #15
Turn the jars back the right way up and leave to cool. Store in the dark.

Stage 16
Jelly-style plum jam : Photo of step #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.
Keeping
Several months
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,752 Kcal or 19,896 Kj16 gr1,172 gr0 gr
238 %6 %111 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
309 Kcal or 1,294 Kj1 gr76 gr0 gr
15 %<1 %7 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 kg 200 g : 3.84 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Smart plum tart, How to freeze plums, Clafoutis-style plum financier , Creamy plum and pear clafoutis, Stewed plums, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Ice-cream Vacherin, Little lemon biscuits, Foie gras cured in salt, Breton apple and rhubarb tart , ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Apple paste, Passion fruit jellies, Blackberry and almond fondant tart, Apricot jam with vanilla, ... All
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