How to Make Plum Jelly - Waterbath canning
How to make and can Plum Jelly at home! This is an easy 6 ingredient recipe. Recipe below, but be sure to watch the video for tips.
Link for Plum JAM:
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RECIPE:
5 lbs. cups of chopped plums (80 oz)
6 1/2 cups of white sugar
1/2 tbsp cinnamon (optional)
1-1/2 cup water
1 tsp lemon juice (optional)
1 package of your choice brand of Pectin
Remove pit (seeds) from plums and chop into small pieces. Combine chopped plums and 1-1/2 cup of water and bring to a boil. Cover and simmer for 10 minutes. Remove plums and juice from stockpot and place in a cheesecloth. Drain plums and measure plum juice, making sure you have at least 5 1/2 cups of juice. You may add up to 1/2 cup of water to make sure you have enough juice. Do not add more than 1/2 cup of water. If you need more juice, repeat step 1. Return juice to stock pot and add Pectin and 1/2 tsp butter (optional). Bring to a boil. Add sugar and bring it back to a boil. Boil at a rolling boil for 1 minute. Immediately ladle jelly into sterilized jars leaving 1/4 inch headspace. Process in waterbath canner for 5 minutes, making sure you have at least 1" of water covering the jelly jars.
Link for Plum JAM:
Comment with any questions - I love helping! Subscribe to my channel so you will know when I upload new videos! I am a mother of 5 and a truckdriver's wife, so I understand how busy life can be for everyone. Thanks for watching!
RECIPE:
5 lbs. cups of chopped plums (80 oz)
6 1/2 cups of white sugar
1/2 tbsp cinnamon (optional)
1-1/2 cup water
1 tsp lemon juice (optional)
1 package of your choice brand of Pectin
Remove pit (seeds) from plums and chop into small pieces. Combine chopped plums and 1-1/2 cup of water and bring to a boil. Cover and simmer for 10 minutes. Remove plums and juice from stockpot and place in a cheesecloth. Drain plums and measure plum juice, making sure you have at least 5 1/2 cups of juice. You may add up to 1/2 cup of water to make sure you have enough juice. Do not add more than 1/2 cup of water. If you need more juice, repeat step 1. Return juice to stock pot and add Pectin and 1/2 tsp butter (optional). Bring to a boil. Add sugar and bring it back to a boil. Boil at a rolling boil for 1 minute. Immediately ladle jelly into sterilized jars leaving 1/4 inch headspace. Process in waterbath canner for 5 minutes, making sure you have at least 1" of water covering the jelly jars.
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