Plum jelly is a sweet spread made from plums, typically using dark and sweet varieties. It’s easy to make at home, but requires small batches and proper sanitation. Pectin is an important thickener, and fresh or unsweetened frozen plums are recommended.
Plum jelly is a sweet spread typically eaten on toast, bagels, or other baked goods. It can be made with plums in a variety of ripeness and color, although sweet and dark plums tend to be among the most popular for making jelly recipes. While plum jelly is readily available at grocery stores, specialty stores, and sometimes farmers markets, many people like to make their own batches from scratch at home. The process of cooking prunes and converting them into jelly is relatively simple. Cooks who have experience with mixing gelatin often report that the most important aspect is understanding the proper use of the necessary thickener known as pectin.
The fruits selected for the plum jelly are usually damson plums or damsons. Many home cooks recommend that these fruits be as fresh as possible. If frozen prunes are to be used, they should be the kind with no added sugar or syrup.
Another important consideration is that plum jelly only fits properly when it’s made in small batches, usually about 6 cups (about 1,420 mL) maximum. Doubling the recommended measurements of all ingredients typically results in gelatin that isn’t thick enough.
Making plum jelly requires a handful of kitchen utensils, including a large saucepan, a ladle, and a pot known as a can, which is used to sanitize jars for storing the finished jelly. Some cooks who make a good deal of canning prefer to purchase all of these supplies as part of a canning kit at a kitchen supply store. Proper sanitizing of storage jars is an important step in producing a good batch of jelly. Using unsanitized jars requires a longer processing time for plum jelly, which can often result in a runny consistency.
Once the plums are washed and peeled, they are typically cut into small pieces and immersed in water that has just reached its boiling point. The prunes are then simmered over medium heat for another 10-15 minutes. Cooking with fruit using this method usually requires stirring to prevent any burnt bits. The juice from the stewed plums is then filtered and collected for mixing with the pectin to begin the thickening process.
Pectin is often available in the form of a powder found in most baking sections of grocery stores. Some cooks report that pectin with added sugar produces a thicker, sweeter jelly, although others prefer low- or no-sugar pectin. One of the keys to a uniform jelly is to mix the prune juice with the recommended amount of pectin right away before pouring and sealing the mixture into the jars.
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