1,421 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.

86K 35 3.3

Last modified on: October 13^th 2019

Keywords for this recipe:

For 3 kg 600 g, you will need:

1 3 litres 480 ml plums
2 1 litre 800 ml caster sugar
3 120 mls jam gelling agent
4 300 mls caster sugar

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 3 litres 480 ml 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 1 litre 800 ml 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 120 mls jam gelling agent and 300 mls 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
14,256 Kcal or 59,687 Kj	48 gr	3,516 gr	0 gr
713 %	18 %	332 %	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 3 kg 600 g : 11.52 €

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: Smart plum tart, Plum tart "En passant par la Lorraine", Plum and hazelnut crumble, Angevin plum pâté, Plum tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Confit of quinces in Macvin, Comtoise apple charlotte, Caramelized apple "moelleux" cake, Quince jelly, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Windfall apple jelly, Apple paste, Apricot jam with vanilla, Passion fruit jellies, Fruit paste : Blackcurrant, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Tartiflette

A personal version of a classic recipe from Savoy.
585K 14.6 1 hour 27 min. September 16^th 2019

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
427K4.6 5 hours 27 min. October 30^th 2021

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
495K4.6 1 hour 59 min. August 27^th 2020

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.