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.
121 K 3.3/5 (35 reviews)
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Last modified on: October 13th 2019
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For 1 kg 200 g, you will need:

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Times for this recipe
Preparation: 12 hours 40 min.
Cooking: 35 min.
All in all: 13 hours 15 min.
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Step by step recipe


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

Stage 2 - ⌛ 10 min.
Jelly-style plum jam : Stage 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 : Stage 3
Sprinkle 600 g caster sugar over, mix in briefly, cover and leave overnight.

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

Stage 5 - ⌛ 15 min.
Jelly-style plum jam : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 11
Tip this mixture into the pan (still on the boil) and mix in with a whisk.

Stage 12 - ⌛ 15 min.
Jelly-style plum jam : Stage 12
Wait until it comes back to the boil and cook for a further 3 minutes.

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

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

Stage 16
Jelly-style plum jam : 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.
Keeping: Several months
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=6 %1,170 RDI=110 %04,750 RDI=240 %19,900 RDI: 240 %
Per 100 g1 RDI=0 %80 RDI=7 %0310 RDI=20 %1,290 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 1 kg 200 g : 3.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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