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Jelly-style plum jam

Name: Jelly-style plum jam
Prep time: 12 h 38 min
Cook time: 33 min
Total time: 13 h 11 min
Yield: 1 kg 200 g
Cuisine: French
Ingredients: 800 g plums; 600 g caster sugar; 40 g jam gelling agent; 100 g caster sugar

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.

124 K 3.3/5 (35 reviews)

13 hours 15 min. difficulté

Easy

3.85 €

1 kg 200 g

4 Ingredients

Last modified on: October 13^th 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?

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 %