On Line Cookbook
 Old Fashioned Plum Jelly
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
William Bohannon

Serves/Makes:1 gallon

Ingredients
  • 5 lbs (2.3 kg). ripe red plums, halved and pitted
  • 5 lbs (2.3 kg). sugar
  • 1 tbsp (15 ml) lemon juice
Preparation
  • Place in large pot.
  • Simmer on low until the pulp disentegrates 30 min.
  • Skim foam, if desired.
  • Strain, if desired.
  • Put hot jelly into jars and affix lids (hot water bath).
  • Let rest undisturbed for several days.
Comments
They used to use a large copper pot for this but you can just add the lemon or some creme of tartar. The natural pectin is found in the skins of fruit. To make the natural jellies that you have been searching for you will need to cook the skins in with the jelly. The old mint jelly is made from apples with lots of mint added. Also you must have the correct amounts of fruit to sugar or it will not set. The ratio varies with different fruits.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2025 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.