Homemade Plum Jelly Recipe – Sweet, Tangy & Easy to Make

There’s nothing quite like the taste of fresh, homemade plum jelly. Bursting with natural sweetness and just the right amount of tang, this recipe is a perfect way to preserve summer’s harvest. Whether you spread it on warm toast, swirl it into yogurt, or use it as a glaze for meats, plum jelly is a versatile favorite for the whole family.

In this guide, we’ll walk you through a step-by-step plum jelly recipe, including canning tips and storage suggestions.

Why You’ll Love This Plum Jelly Recipe

• Made with only 3 simple ingredients.
• Perfect for beginners—easy and foolproof.
• Can be canned for long-term storage or enjoyed fresh.
• Great way to use ripe plums in season.

Ingredients (Yields 5 Half-Pint Jars)

• 2 ½ pounds fresh plums, pitted and halved
• 4 cups white sugar
• 1 cup water

Step 1: Gather All Ingredients

Before starting, prepare all your ingredients—plums should be washed, pitted, and halved for cooking. Have sugar, water, jars, lids, and rings ready.

Step 2: Cook the Plums

In a large pot, combine plums, sugar, and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and let the mixture simmer, stirring occasionally, for about 30–40 minutes, until it thickens.

Step 3: Prepare the Jars

While the jelly cooks, inspect 5 half-pint canning jars. Discard any cracked jars or rusty rings. Immerse jars in simmering water to sterilize, and wash new lids in warm soapy water.

Step 4: Fill the Jars

Remove the jelly from heat and skim off any foam. Carefully ladle the hot mixture into sterilized jars, leaving about ½ inch of space at the top. Use a thin spatula or knife to remove air bubbles. Wipe jar rims clean, then secure lids and rings tightly.

Step 5: Process for Canning

Place a rack inside a large stockpot and fill halfway with water. Bring to a boil. Using tongs, lower jars into the boiling water, ensuring they’re at least 1 inch submerged. Boil for 15 minutes to properly seal.

Step 6: Cool & Store

Remove jars carefully and place them several inches apart on a cooling rack or towel. Let rest for 12–24 hours. Once sealed, store jars in a cool, dark place. Opened jars should be refrigerated.

Cook’s Note

If you don’t want to can the jelly, simply cook the mixture longer until it thickens. To test readiness, place a spoonful on a frozen plate—if it gels after 1–2 minutes, it’s done. Store cooled jelly in jars in the fridge for up to 2 weeks.

Nutrition (Per Serving, Approx.)

• Calories: 720
• Carbs: 186g
• Protein: 2g
• Fat: 1g

FAQs About Plum Jelly

1. What is plum jelly made of?
   Plum jelly is typically made with just fresh plums, sugar, and water. Some variations may use pectin, but this recipe works naturally.
2. How long does plum jelly last?
   If canned properly, sealed jars can last up to 1 year in a cool pantry. Opened jars should be used within 2–3 weeks.
3. Can I use frozen plums?
   Yes! Frozen plums work well—just thaw before cooking.
4. Do I need to peel the plums?
   No, peeling is not necessary since the skins soften and add flavor during cooking.
5. What can I serve plum jelly with?
   It’s perfect on toast, biscuits, scones, or even as a glaze for pork or chicken.

Final Thoughts

This homemade plum jelly recipe is simple, sweet, and a wonderful way to preserve summer’s bounty. With just three ingredients and six easy steps, you can create jars of rich, flavorful jelly to enjoy all year long. Whether you’re a beginner or a seasoned home cook, this recipe is sure to become a pantry favorite.