Plum jelly (with liquid or powdered pectin) — NCHFP
Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States).
Ingredients
Ingredients
- 4 cups plum juice (about 4 1/2 pounds plums and 1/2 cup water)
- 7 1/2 cups sugar
- 1 pouch liquid pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
Canning method
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare juice. Sort and wash fully ripe plums and cut in pieces; do not peel or pit. Crush fruit, add water, cover, and bring to boil over high heat. Reduce heat and simmer for 10 minutes.
- Extract juice. To make jelly. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
- Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Plum Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
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Recipe Notes
Source: USDA / National Center for Home Food Preservation
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: USDA / National Center for Home Food Preservation. USDA Complete Guide to Home Canning, 2015 revision. SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf Guide PDF: https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf Yield as published: About 7 or 8 half-pint jars.