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.
103 K 3.3/5 (35 reviews)
13 hours 15 min.
Easy
3 kg 600 g
4 IngredientsLast modified on: October 13th 2019
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:
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 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 - 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 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:
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 | 50 RDI=20 % | 3,520 RDI=330 % | 0 | 14,260 RDI=710 % | 59,690 RDI: 710 % |
| Per 100 g | 1 RDI=0 % | 80 RDI=7 % | 0 | 310 RDI=20 % | 1,290 RDI: 20 % |
How much will it cost?
- For 3 kg 600 g : 11.55 €
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 tart "En passant par la Lorraine", Late summer tart with plums and apricots, Stewed plums, Creamy plum and pear clafoutis, Autumn apple and plum crumble pie, ... See them all 11
Caster sugar
Like these other recipes: Citrus tart, Peach and verbena feuilleté, Crêpes Suzette, French Family Cake, Kouign-amann brioche, ... See them all 360
Jam gelling agent
Like these other recipes: Apple paste, Quince jelly, Apricot jam with vanilla, Apricot jelly, Fruit paste : Blackcurrant, ... See them all 10
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