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.
85K 35 3.3
Grade this recipe:

Last modified on: October 13th 2019

Keywords for this recipe:
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.
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.
Jelly-style plum jam
The day before, rinse and dry 800 g plums.

Stage 2 - 10 min.
Jelly-style plum jam
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
Sprinkle 600 g caster sugar over, mix in briefly, cover and leave overnight.

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

Stage 5 - 12 min.
Jelly-style plum jam
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
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
...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
Discard the skins and return the contents of the bowl to the pan on medium heat.

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

Stage 10 - 2 min.
Jelly-style plum jam
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
Tip this mixture into the pan (still on the boil) and mix in with a whisk.

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

Stage 13 - 5 min.
Jelly-style plum jam
Pour the jelly into jars.

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

Stage 16
Jelly-style plum jam
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
Source
Home made.
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: 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)
PlumsPlums: You can check-out other recipes which use it, like for example: Creamy plum and pear clafoutis, Plum tart, How to freeze plums, Stewed plums, Plum and hazelnut crumble, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Toasted-flour biscuits, Far Normandy-Brittany, Citrus tart, Caramelised apple pie, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Quince jelly, Windfall apple jelly, Blackberry and almond fondant tart, Apricot jam with vanilla, ... All
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30th 2021
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
193K4.1 1 hour 55 min. February 21th 2011
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
137K4.8 2 hours 35 min. December 5th 2010
Vegetable stock
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
253K4.3 1 hour October 5th 2011
Prawn salad with a crunch
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
93K3.5 1 hour 51 min. September 15th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page