Plum Jelly Without Added Pectin Recipes

PLUM JAM

Steps:

• Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
• Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
• Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
• Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.

PLUM JAM

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

HOW TO MAKE WILD PLUM JELLY WITHOUT PECTIN

Steps:

• Add all of your plums to a large pot (pits and all!), with just a little water to cover the bottom of the pot.
• Cook on low heat, stirring throughout, until plums form a juice and begin to crack open.
• Use a potato masher to smash the plums.
• Strain the plums using a very small holed strainer or a cheese cloth into a pot. Allow the juice to continue to drip from the plum pulp for at least 30 minutes.
• Measure the amount of juice you have.
• For every 1 cup of juice, you can add 3/4 cup-1 1/2 cups of sugar, depending on sweetness of plums and/or preference. We wanted a tart jelly, so we used 3/4 cup of sugar per 1 cup of juice.
• Bring the sugar and juice mixture to a boil, stirring constantly. You'll want to heat the juice until it reaches the gelling point of 220 degrees. You can also check its readiness by performing the spoon test- place the jelly on a metal spoon and put it in the freezer for 1 minute. If it is "set" when it comes out, it should be good to go. I like to use both methods to test the jelly; you don't want to go through all of the work of it to not have good jelly! If for some reason though it doesn't set, you can always use it as a syrup for ice cream!
• Pour hot plum juice into sterilized jelly jars. Process in a waterbath canner for 10 minutes.

NO PECTIN APPLE PLUM JELLY

Steps:

• Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
• Repeat with the plums.
• Add apples and plums to a large pot. Add water.
• Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
• Strain juice through a damp jelly bag or layers of cheesecloth.
• Make the Jelly: Measure the juice. You should have about 3 cups of juice.
• Pour juice into a large pot. Add sugar.
• Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
• Stir to dissolve sugar.
• Bring to a boil over high heat, stirring constantly.
• Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
• Or, use the sheet test method to determine if the jelly has set.
• Remove from heat, skim foam if necessary.
• Ladle into sterilized jars leaving ¼ inch headspace.
• Process in a water bath canner for 5 minutes.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - PLUM JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled plums. Finely chop or grind fruit; place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PLUM JELLY WITHOUT ADDED PECTIN RECIPE

Steps:

• To prepare juice. Select about one-fourth underripe and three-fourths ripe plums. Sort, wash, and cut into pieces; do not peel or pit. Crush fruit, add water, cover and bring to boil on high heat. Reduce heat; simmer 15 to 20 minutes, or until fruit is soft. Extract juice. To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or until mixture sheets from spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process. This recipe yields 5 six-ounce glasses.