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
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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.
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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.
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.
Several months
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 €

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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.
This recipe uses (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Angevin plum pâté, Plum tart "En passant par la Lorraine", Stewed plums, Creamy plum and pear clafoutis, Smart plum tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Toffee apple upside-down cake, Tarte Normande, Crêpes Suzette, Crème caramel, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Quince jelly, Apple paste, Passion fruit jellies, Apricot jam with vanilla, Blackberry and almond fondant tart, ... All
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