Our plum jelly recipe is the perfect condiment to pair with a cheeseboard in autumn, or if you're feeling peckish at Christmas.
It's really simple to make and our recipe will make 3 x 250ml jars so plenty for yourself and for gifting if you're looking for edible homemade gifts this year.
Our plum jelly recipe makes the most of in season plums and captures the essence of this wonderful stone fruit by preserving them. It truly is the best way to savour the taste of summer in our opinion.
Serve with homemade seeded crackers and a cheeseboard for the ultimate spread.
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Yields:
3
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Cal/Serv:
105
Ingredients
2kg plums
1 cinnamon stick
650-700 g granulated sugar
Directions
Step 1
Wash the fruit and cut in half, leaving the stones in. Add the fruit and all the stones, the cinnamon and 300ml water to a large saucepan. Bring to the boil, then reduce heat and simmer for about 25min, stirring occasionally, until fruit is completely broken down and very soft.
Step 2
Pour fruit into a sieve set over a large bowl and push through the sieve, using a wooden spoon to get as much pulpy juice through as you can. Measure the amount you have extracted by volume – you should have around 1 litre – then rinse out your pan and return the pulp to it.
Step 3
For every 500ml of pulp, add 350g of sugar. Heat the pan gently, stirring to dissolve the sugar. Once dissolved, turn up the heat and bring to a boil while stirring constantly. Reduce the heat to medium-low and bubble steadily until thickened – this will take about 1hr, until you can see the base of the pan when you scrape a spoon across it. Skim any scum that comes to the surface throughout the cooking time. Decant mixture into warm, sterilised jars and seal. Keep in a cool, dry place for up to a year.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
