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.
110 K 3.3/5 (35 reviews)
13 hours 15 min.
Easy
600 g
4 IngredientsLast modified on: October 13th 2019
For 600 g, you will need:
- 1
400 g plums - 2
300 g caster sugar - 3
20 g jam gelling agent - 4 50 g caster sugar
- Total weight: 770 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 12 hours 40 min.
Cooking: 35 min.
All in all: 13 hours 15 min.
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 400 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 300 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 20 g jam gelling agent and 50 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 590 RDI=60 % | 0 | 2,380 RDI=120 % | 9,950 RDI: 120 % |
| Per 100 g | 1 RDI=0 % | 80 RDI=7 % | 0 | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 600 g : 1.95 €
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
Like these other recipes: Plum and hazelnut crumble, Plum tart, Clafoutis-style plum financier , Autumn apple and plum crumble pie, Angevin plum pâté, ... See them all 11
Caster sugar
Like these other recipes: Minted Melon, Apricot jam with vanilla, Foie gras ballotine, Confit of quinces in Macvin, Toffee apple upside-down cake, ... See them all 360
Jam gelling agent
Like these other recipes: Dandelion flower jelly, Quince jelly, Apricot jelly, Blackcurrant jelly, Windfall apple jelly, ... See them all 10
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 21th 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 13th 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 21th 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 30th 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 12th 2020191 K2.5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a 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.