Wild Plum Jelly Recipe
Wild Plum Jelly Recipe photo by Taste of Home
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Wild Plum Jelly Recipe

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4.5 17 13
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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
TOTAL TIME: Prep: 55 min. Process: 5 min.
MAKES:64 servings
TOTAL TIME: Prep: 55 min. Process: 5 min.
MAKES: 64 servings


  • 5 pounds wild plums, halved and pitted
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7-1/2 cups sugar

Nutritional Facts

115 calories: 2 tablespoon, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 29g carbohydrate (27g sugars, 1g fiber), 0g protein .


  1. In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
  2. Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
  3.    Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 8 half-pints.
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.
Originally published as Wild Plum Jelly in Taste of Home August/September 1994, p59

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Reviewed Sep. 3, 2015

"Hi Cbick,

We don't recommend altering the sugar in any recipe that's processed. It can change the outcome of the recipe significantly, including the safety of the final product.
Sue Stetzel
Online Community / Field Editor Manager
Taste of Home Magazine"

Reviewed Sep. 3, 2015

"I followed this recipe exactly. It set up nicely and is very pretty however it is way too sweet. I think I would be happier with 1/2 the amount of sugar..."

Reviewed Jul. 8, 2015

"This recipe is so good. The only thing I did different was increase the sugar by one cup. I have made this four times and it always turns out great. I also get two more half pints than what it says it makes."

Reviewed Nov. 11, 2014

"I've never made jelly before and this recipe turned out just like my mothers. It was very easy to prepare and I was very pleased with the final product. Thanks."

Reviewed Sep. 17, 2014

"Just finished making this Jelly from my own Native Plum Trees! The recipe was easy to follow and worked perfectly. It is delicious!"

Reviewed Sep. 3, 2014

"This is a great jelly! We have lots of wild plums lining our country roads and I hate to see them go to waste! I have made this every year and our 4 kids love to have it with their breakfast! Thanks for a great recipe!"

Reviewed Jul. 10, 2014

"It's a bit extra work preparing the plum juice, but so worth the work. The jelly color is beautiful and great as gifts. The jelly is so clear you can see thru it in the jars. I found the color was dependent upon how red the plum skins were."

Reviewed Sep. 30, 2013

"Modified this so it would work in my jam maker, I used an immersion blender to break up the plums to make jam instead of jelly. Came out beautiful, great color & flavor. It is so pretty I am going to give it as gifts for Xmas."

Reviewed Sep. 20, 2013

"Growing up, my grandmother always had plum jelly for me. When I made it, was never like hers. So glad I found this recipe. It's like having nana back again."

Maria Bertrand
Reviewed Jul. 28, 2012

"Made several batches of this and it is easy and DELICIOUS! I do not use cheese cloth to strain only a strainer, we like the bits of plum in our jelly!"

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