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I've had this recipe for ages. Each year when the wild plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles!—Ludell Heuser, Mt. Horeb, Wisconsin
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 29 g carbohydrate, 1 g fiber, trace protein.
Originally published as Wild Plum Jelly in Taste of Home August/September 1994, p59
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Reviewed on Sep. 25, 2011 by puppybarnes
Wow, this jelly is fantastic, and easy to make. Will be giving it out at Christmast, if I have any left. Awesome!!!
Reviewed on Jun. 21, 2011 by fletchlu
Great recipe. However, I tried to spice it up and added Jalapeno power. If did not gel. Is there some way to add the powder and make it gel?
Reviewed on Sep. 14, 2010 by shepworth
I do not have access to wild plums. What would you suggest as an alternative? Thanks!
Reviewed on Sep. 11, 2010 by lynn2u54022
does anyone know how to convert this to freezer jam?
Reviewed on Sep. 07, 2010 by pgoad
I have made this jelly every year (when plums are good). Hubby loves it and trys to hoard it so it will last until next year. I do, however, cut the sugar by about a cup and it still gels.
Reviewed on Jun. 10, 2010 by oceans5
Very easy and tastes wonderful. My friend and I made some yesterday and it is a hit with everyone.
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