1,510 easy and fully explained recipes, with +66K 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.

110 K 3.3/5 (35 reviews)

13 hours 15 min. difficulté

Easy

$4.50

1 kg 200 g

4 Ingredients

Last modified on: October 13^th 2019

For this recipe: I want to make it (564×) I made it (513×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

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?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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 - 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.

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 recipe	20 RDI=6 %	1,170 RDI=110 %	0	4,750 RDI=240 %	19,900 RDI: 240 %
Per 100 g	1 RDI=0 %	80 RDI=7 %	0	310 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 Change to a man

How much will it cost?

For 1 kg 200 g : $4.50

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)

Other recipes you may also like

Almond tuiles

These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21^th 2019390 K4 1 hour 20 min.

How to prepare cockles

Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
March 13^th 2013555 K 13.7 1 hour 55 min.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
May 21^th 2014129 K4.3 50 min.

How to make ravioli

In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...
May 30^th 201692 K5 1 hour 20 min.

Fruit crémeux

This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12^th 2020191 K2.5 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.