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.
95 K 3.3/5 (35 reviews)
13 hours 15 min.
Easy
1 kg 200 g
4 IngredientsLast modified on: October 13th 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
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 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.
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 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:
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 | 20 RDI=5 % | 1,170 RDI=80 % | 0 | 4,750 RDI=180 % | 19,900 RDI: 180 % |
| Per 100 g | 1 RDI=0 % | 80 RDI=5 % | 0 | 310 RDI=10 % | 1,290 RDI: 10 % |
How much will it cost?
- For 1 kg 200 g : 3.85 €
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, Plum tart "En passant par la Lorraine", Stewed plums, Plum and hazelnut crumble, Creamy plum and pear clafoutis, ... See them all 11
Caster sugar
Like these other recipes: Fruit crémeux, Gâteau Nantais, Blackcurrant jelly, Tiramisu, "Psychedelic" sandwich bread, ... See them all 351
Jam gelling agent
Like these other recipes: Apple paste, Quince jelly, Blackberry and almond fondant tart, Apricot jam with vanilla, Apricot jelly, ... See them all 9
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018254 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016238 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.