ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Plum Jelly

Yield 1 pint


  • 3 1/2 pounds plums, washed and stems removed
  • 2 cups sugar

How to Make It

  1. Place plums in a heavy stockpot with water to cover. Cook until plums burst open and are tender. Remove plums, and place in a colander lined with several layers of damp cheesecloth. Gather edges of cloth up and over plums; squeeze to extract 3 cups plum juice. Discard seeds and pulp.

  2. Return plum juice and 2 cups sugar to stock pot; bring mixture to a rolling boil, stirring frequently. Continue to boil until mixture registers 218° to 220° on candy thermometer or until jelly drops in sheets from a metal spoon. Skim off foam, and discard. Pour jelly into a hot sterilized jar, leaving 1/4-inch head space. Cover jar at once with a metal lid, and screw band tight.

Oxmoor House Homestyle Recipes