My very favorite condiment, born from the days when I lived in Mill Valley, California with some plum trees that gave more fruit than we could deal with.


  • 6 cups plum juice (California red plums are best)
  • 1 pkg powdered pectin
  • 7 cups sugar


Place the plums in an 8 qt. pot, add 1 cup of water (or 3/4 cup water and 1/4 cup lemon juice, if plums are very ripe), and stew over medium heat for about 25 minutes until all fruit is cooked. Occasionally give the pot a quick rotation to keep the fruit from sticking, and cook until the boiling plum juice covers the plums at the top of the pot. Do not stir the plums, so the juice stays clear of pulp.

Strain off 6 cups of the hot juice through cheesecloth (saving the plums for jam), place in a 4 quart pot, bring to a simmer, and dissolve in the pectin. Make sure the pot has plenty of room for the jelly to boil, as it will double in volume during the cooking process. Place over medium-high heat, and add the sugar as the juice begins to boil.

Bring your canner to a boil while the jelly is heating, and begin sterilizing your jars and lids.

Boil the mixture hard for 3 minutes, watching carefully to keep the jelly from boiling over. Turn off the heat, and ladle into hot, sterilized jars. Seal the lids immediately, and make sure each "pops" (or at least indents) to show that a vacuum formed as it cooled.


This semi-tart jelly has just enough sugar to gel. More sugar can be added if you like it sweeter.

This is ideally made with the Plum Jam recipe, since you can pull some of the plum juice for this jelly, then use the cooked plums to make the jam.

Condiments, Fruit, Jams and Jellies, Low Fat, Low Saturated Fat, Vegetarian
MacGourmet downloadPlum Jelly. To import, drag image to your MacGourmet recipe box.