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Jelly-style plum jam

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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.

3,1534/5 for 3 ratings

Grade this recipe:

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Last modified on: October 13^th 2019

For 1 kg 200 g, you will need:

• 1 800 g plums
• 2 600 g caster sugar
• 3 40 g jam gelling agent
• 4 100 g caster sugar
• Total weight: 1,540 grams

Change those ingredients for: 400 g 600 g 1 kg 200 g 2 kg 400 g 3 kg 600 g

Change measures: Metric Metric weight Metric volumes

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.

Keeping: Several months

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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Stage 1 - 5 min.

The day before, rinse and dry 800 g plums.

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Stage 2 - 10 min.

Cut the plums in half, remove and discard the stones. Put the fruit into a large bowl.

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Stage 3 - 12 hours

Sprinkle 600 g caster sugar over, mix in briefly, cover and leave overnight.

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Stage 4

Next day, you will find the plums covered with a syrup – just what we are after.

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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.

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Stage 6

Take off the heat and tip the contents of the pan into a vegetable mill over a bowl...

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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.

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Stage 8 - 2 min.

Discard the skins and return the contents of the bowl to the pan on medium heat.

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Stage 9 - 8 min.

Bring to the boil and skim off any scum to keep the jelly nice and clear.

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Stage 10 - 2 min.

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
Recalculate

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Stage 11 - 2 min.

Tip this mixture into the pan (still on the boil) and mix in with a whisk.

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Stage 12 - 13 min.

Wait until it comes back to the boil and cook for a further 3 minutes.

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Stage 13 - 5 min.

Pour the jelly into jars.

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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.

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Stage 15 - 2 min.

Turn the jars back the right way up and leave to cool. Store in the dark.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,752 Kcal or 19,896 Kj	16 gr	1,172 gr	0 gr
238 %	6 %	111 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
309 Kcal or 1,294 Kj	1 gr	76 gr	0 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 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Plums: You can check-out other recipes which use it, like for example: Autumn apple and plum crumble pie, Creamy plum and pear clafoutis, Stewed plums, Plum tart, How to freeze plums, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Strawberry Charlotte, Confectioner's custard (Crème pâtissière, or French pastry cream), Milk rolls, Fresh fruit in sabayon, ... All
	Jam gelling agent: You can check-out other recipes which use it, like for example: Apple paste, Passion fruit jellies, Windfall apple jelly, ... All

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