Plum Jelly without added pectin


Quantity: 8 to 9 half-pints

Jar size: half-pints or pints


Plum juice (1 pound plums and ½ cup water)
Sugar (¾ cup to each cup of juice)


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

2. Wash plums well. Crush fruit, add water, cover and bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes or until fruit is soft.

3. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag.

4. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

5. Cook juice down until thick and cherry colored.

6. Measure juice into a saucepot, add sugar and stir well. Boil over high heat until the temperature measures 8°F above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon.

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


So Easy to Preserve, 5th ed. 2006.