Plum Jelly
A classic plum jelly recipe.
Ingredients
- as many as you have as needed Plums
- as needed to cover Water
- 1 pound per pound of juice White sugar
More recipes using Plums
Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
Plum Jam
A simple and delicious plum jam recipe.
Plum Jam
This traditional Parsi preserve transforms tart plums into a rich, glossy jam with a perfect balance of sweetness and acidity. The fruit is macerated in sugar for a full day to extract natural juices before being slow-cooked to a jewel-like consistency. While the original 1900 recipe calls for plum kernels, this modern version uses slivered almonds to provide a safe, nutty crunch that complements the soft fruit texture.
Plum Pie
A classic plum pie recipe from the Royal Baker Pastry Cook.
Instructions
- 1Place the plums in a pot and pour sufficient boiling water over them to cover. Immediately pour off the water, draining the plums.
- 2Place the plums in a preserving kettle (or large pot) with boiling water to cover again. Boil until the plums begin to open and some juice is extracted.
- 3Pour off the liquid and strain it. Add 1 pound of white sugar for each pound of juice. Return the mixture to the kettle.
- 4Boil the mixture for 20 minutes to 1/2 hour, or until it reaches the desired consistency. The plums can be used for pies or sauce.
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Plum Jelly
A clear, ruby-red jelly made from ripe plums simmered to extract their tart, pectin-rich juices. This traditional recipe balances the natural acidity of the fruit with sugar to create a firm, translucent preserve that is perfect for spreading on toast or scones. The inclusion of plum stones during the initial boiling adds depth of flavor and helps the jelly set naturally.
Plum Jam
A simple and delicious plum jam recipe.
Plum Jam
This traditional Parsi preserve transforms tart plums into a rich, glossy jam with a perfect balance of sweetness and acidity. The fruit is macerated in sugar for a full day to extract natural juices before being slow-cooked to a jewel-like consistency. While the original 1900 recipe calls for plum kernels, this modern version uses slivered almonds to provide a safe, nutty crunch that complements the soft fruit texture.
Jamun Jelly (Java Plum Jelly)
This exquisite preserve captures the unique, astringent-sweet flavor of ripe Java Plums (Jamun) in a dense, jewel-toned jelly. The deep purple fruit is simmered to extract its rich essence, then reduced with sugar and a hint of lemon to create a firm, glossy spread with a distinctively tart profile. A historical Parsi delicacy, it pairs beautifully with buttered toast or as an elegant condiment for cheese boards.