1,419 easy and fully explained recipes, with 33,930 photos and 78 videos

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

Last modified on: October 13^th 2019

Keywords for this recipe:

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 these quantities to make: 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.

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.

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.

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:

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.

Keeping

Several months

Source

Home made.

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 : 3.28 £

Change currency:

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: You can check-out other recipes which use it, like for example: Plum tart, Smart plum tart, Stewed plums, Angevin plum pâté, Plum and hazelnut crumble, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut pyramids, Crème caramel, Apple custard tart, Strawberries in a thyme and lemon-flavoured red wine reduction, Strawberry feuilleté, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Windfall apple jelly, Fruit paste : Blackcurrant, Passion fruit jellies, Apricot jam with vanilla, Apple paste, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
733K 313.7 36 min. January 27^th 2017

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
254K4.5 1 hour 1 min. October 17^th 2018

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
222K4.5 1 hour 6 min. May 10^th 2023

Hot chocolate

Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
209K4 23 min. December 19^th 2010

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
173K5 35 min. October 16^th 2011

News list of cooking-ez.com

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.