University of Minnesota Extension
www.extension.umn.edu
612-624-1222
Menu Menu

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Plum Jelly

Fruits

plum jelly

Plum Jelly

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Reviewed 2010 by LouAnn Jopp, Extension Educator — Food Safety.

Plum Jelly with Liquid Pectin

Ingredients

Procedure

  1. Prepare jars as in long boil method.
  2. Measure juice into large kettle. Stir in sugar.
  3. Place on high heat and stir constantly; bring quickly to a full rolling boil.
  4. Add pectin, bring to full rolling boil again. Boil hard for 1 minute.
  5. Pour jelly immediately into hot containers and process following the recommended procedure.

Plum Jelly with Powdered Pectin

Ingredients

Procedure

  1. Prepare jars as in long boil method.
  2. Measure juice into large kettle. Add pectin. Stir well.
  3. Place on high heat and stir constantly; bring quickly to a full rolling boil.
  4. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
  5. Remove from heat; skim off foam quickly.
  6. Pour jelly and process following the recommended procedure.

Related Resources

  • © 2014 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy