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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.
125 K 3.3/5 (35 reviews)615556
Last modified on: October 13th 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
Times for this recipe
Preparation
12 hours 40 min.
Cooking
35 min.
All in all
13 hours 15 min.
When should you start or finish this recipe?
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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 - ⌛ 15 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 - ⌛ 15 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
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 1 g RDI=2 % | 76 g RDI=29 % | 0 g | 308 kcal RDI=15 % | 1,292 kJ RDI=15 % |
| Whole recipe | 16 g RDI=25 % | 1,172 g RDI=442 % | 0 g | 4,752 kcal RDI=238 % | 19,896 kJ RDI=238 % |
How much will it cost?
For 1 kg 200 g
3.85 €
Per Jelly-style plum jam
0.05 €
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)
Plums
Caster sugar
Jam gelling agent
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