University of Minnesota Extension

Extension > Food > Food Safety > Preserving and preparing > Fruits > Plum jelly

Plum jelly

By William Schafer, University of Extension food technologist
Reviewed 2010

Plum jelly with liquid pectin

Ingredients

  • 4 cups plum juice
  • 7½ cups sugar
  • 1 packet or pouch of liquid pectin

Procedure

  1. Prepare jars as in long boil method.
  2. Measure juice into large kettle. Stir in sugar.
  3. Place on high heat and stir constantly; bring quickly to a full rolling boil.
  4. Add pectin, bring to full rolling boil again. Boil hard for 1 minute.
  5. Pour jelly immediately into hot containers and process following the recommended procedure.

Plum jelly with powdered pectin

Ingredients

  • 5 cups plum juice
  • 7 cups sugar
  • 1 pkg. powdered pectin

Procedure

  1. Prepare jars as in long boil method.
  2. Measure juice into large kettle. Add pectin. Stir well.
  3. Place on high heat and stir constantly; bring quickly to a full rolling boil.
  4. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
  5. Remove from heat; skim off foam quickly.
  6. Pour jelly and process following the recommended procedure.

Reviewed by Lou Ann Jopp, University of Minnesota Extension educator, 2010.

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