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

Wild Plum Jelly Recipe

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4.5 17
Publisher Photo
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

Ingredients

  • 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

1 serving (2 tablespoons) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 29 g carbohydrate, 1 g fiber, trace protein.

Directions

  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

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.

Reviews for Wild Plum Jelly

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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"

MY REVIEW
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..."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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