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.
Ingredients
- 2 1/2 pounds Plums (ripe, red or purple) (Originally 'hadi ratal' (2.5 lbs) of Alucha/Vilayati Alu.)
- 5 cups Water (Originally 'savasher' (1.25 sher). Calculated based on 1 sher = 4 cups (1 quart).)
- 1 cup Sugar (Originally 'addhe ratal' (0.5 lb).)
- 1 teaspoon Lemon juice
Instructions
- 1Wash the plums thoroughly and remove any stems. Cut the flesh from the sides of the fruit, but keep the center parts containing the stones (pits) as well. Do not discard the stones yet as they help with pectin.
- 2Place the plum flesh and stones into a tinned or enamel pot (non-reactive). Pour in the water. Cover the pot and simmer over low heat until the plums are completely soft and mushy. Watch carefully to ensure it does not boil over.
- 3Remove from heat. Wet a strong muslin cloth or jelly bag with water and wring it out. Pour the fruit mixture into the cloth suspended over a clean bowl. Allow the juice to drain, then squeeze the cloth gently to extract any remaining juice. Discard the skins and stones.
- 4Rinse the pot and pour the strained juice back into it. Add the sugar. Place over low heat and bring to a boil, leaving the pot uncovered. Do not let it boil over.
- 5When the liquid has reduced to about 3 cups, stir in the lemon juice. Skim off any scum that rises to the surface with a wooden spoon. Continue boiling until the jelly reduces to exactly 1 pint (2 cups). Remove from heat.
- 6Cover the pot with a cloth and let it cool slightly. If a film forms on top, carefully remove it with a spoon. Pour the jelly into sterilized jars. Allow to stand for 2 to 2.5 days to fully set before sealing.