WILD PLUM JELLY
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! -Ludell Heuser, Mt. Horeb, Wisconsin
Provided by Taste of Home
Time 1h
Yield about 8 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.
PLUM JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 128
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g
PLUM JELLY
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Provided by Shady Acres Cooking
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 5
Number Of Ingredients 3
Steps:
- Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
- Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
- Place jars on a towel to cool until lids pop. Press lids to confirm the seal.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 185.9 g, Fat 0.6 g, Fiber 3.2 g, Protein 1.6 g, Sodium 1.4 mg, Sugar 182.4 g
PLUM JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
CERTO® PLUM JELLY
Fully ripened sour clingstone plums are precisely the kind of fruit you want to make this gift-worthy plum jelly.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1- cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 jars well before filling.
- Pit unpeeled plums. Finely chop or grind fruit; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a 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 4 cups juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. 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 pectin. 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 a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
SURE.JELL PLUM JELLY
Combine fresh plum juice, sugar and fruit pectin to make SURE.JELL Plum Jelly! This recipe for plum jelly will help you produce a few gleaming jars.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
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 jars well before filling.
- Pit plums. Do not peel. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a 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 5-1/2 cups prepared juice into 6- or 8-qt. saucepot.
- Stir pectin into juice in saucepot. 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 sugar. Bring to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly 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 middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
More about "wild plum jelly recipes"
EASY WILD PLUM JELLY RECIPE - BREN DID
From brendid.com
Reviews 3
WILD PLUM JELLY - BONITA'S KITCHEN
From bonitaskitchen.com
5/5 (1)Estimated Reading Time 5 minsServings 1
FROM WILD PLUMS TO JELLY – THE BLONDE GARDENER
From theblondegardener.com
SPICED PLUM JELLY RECIPE | MYRECIPES
From myrecipes.com
WILD PLUM OR DAMSON JELLY RECIPE | THE COTTAGE SMALLHOLDER
From cottagesmallholder.com
WILD PLUM JELLY WITHOUT PECTIN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MAKE AN EASY WILD PLUM JELLY – MOTHER EARTH NEWS
From motherearthnews.com
WILD PLUM JELLY RECIPE, NO PECTIN NEEDED! ~ TEXAS HOMESTEADER
From texashomesteader.com
WILD PLUM JAM – FROM THE HEDGEROWS – LOVINGHOMEMADE
From lovinghomemade.com
WILD PLUM JELLY RECIPE
From crecipe.com
54 BEST WILD PLUM JELLY RECIPE IDEAS | JELLY RECIPES
From pinterest.ca
WILD PLUM RECIPES: PLUM JELLY & PLUM FRUIT LEATHER - BREN …
From brendid.com
EASY WILD PLUM JELLY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WILD PLUM JELLY - RECIPE | COOKS.COM
From cooks.com
13 WILD PLUM JELLY RECIPE IDEAS - PINTEREST
From pinterest.com
JAMS AND JELLIES FROM NATIVE (WILD) FRUITS — PUBLICATIONS
From ag.ndsu.edu
TWO-INGREDIENT PLUM JAM RECIPE
From natashaskitchen.com
WILD SAND PLUM JELLY - ACRE LIFE FOOD PRESERVATION
From acrelife.com
WILD PLUM JELLY - BIGOVEN
From bigoven.com
WILD PLUM JELLY RECIPE - MEAL PLANNER PRO
From mealplannerpro.com
WILD PLUMBRILLO- PLUM JELLY RECIPE – FOOD FROM SCRATCH
From foodfromscratchsite.wordpress.com
40 BEST WILD PLUM JELLY RECIPE IDEAS IN 2022 - FOOD NEWS
From foodnewsnews.com
MAKING WILD PLUM JELLY – AN EKSTROM FAMILY TRADITION!
From flunkingfamily.com
WILD SAND PLUM JELLY - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE HOMEMADE JELLY: EASY PLUM JELLY RECIPE
From mainlyhomemade.com
PLUM JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
WILD PLUM JAM - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
SUGAR FREE WILD PLUM JAM • HAPPY KITCHEN
From happykitchen.rocks
RECIPE: WILD PLUM JAM | KITCHN
From thekitchn.com
SANDHILL PLUM JELLY - EVERYDAY HOME COOK
From everydayhomecook.com
PLUM JELLY: SUNSHINE IN A JAR - KAVEY EATS
From kaveyeats.com
WILD PLUM JAM RECIPE - FORAGER CHEF
From foragerchef.com
RECIPE FOR SANDHILL PLUM JELLY : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SANDHILL PLUM JELLY - RURAL MESSENGER
From ruralmessenger.com
WILD PLUM JAM | RECIPE | PLUM JAM RECIPES, WILD PLUM JAM RECIPE, …
From pinterest.ca
FORAGING AND COOKING WITH WILD PLUMS (PRUNUS AMERICANA)
From foragerchef.com
CANNING PLUM JELLY - CREATIVE HOMEMAKING
From creativehomemaking.com
HOW TO MAKE AND CAN WILD PLUM JAM WITH PHOTO GUIDE
From delishably.com
UNUSUAL JAM RECIPES - THE DOMESTIC WILDFLOWER
From thedomesticwildflower.com
HOMEMADE PLUM JELLY - THE COOKING BRIDE
From cookingbride.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love