Plum Jelly with liquid pectin


Quantity: 7 to 8 half-pints

Jar size: half-pints or pints


4 cups plum juice (about 4½ pounds plums and ½ cup water)
7½ cups sugar
1 pouch liquid pectin


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash fully ripe plums and cut in pieces; do not peel or pit.

3. Crush fruit, add water, cover, and bring to boil over high heat. Reduce heat and simmer for 10 minutes.

4. Strain juice through a jelly bag or double layer of cheesecloth and measure into a kettle. Stir in sugar.

5. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

6. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.

7. Remove from heat; skim off foam quickly.

8. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

9. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

10. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

 5 min

 10 min

 15 min

Source: National Center for Home Food Preservation.