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.
43K 22 3.3
Last modified on: October 13th 2019
Keywords for this recipe:PlumJellyMarmaladeSugarPectinFor 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
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 800 g 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 600 g 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 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:
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
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Plums: 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 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 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 |
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...980K 335 5 hours 6 min. October 24th 2017
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.365K 25 6 hours 46 min. October 3rd 2019
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.1.8M 23.7 7 hours 54 min. October 3rd 2019
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.435K 32.5 4 hours 20 min. February 21th 2011
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.284K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.