12 Delicious Plum Jelly Recipes for Sweet Tooths

Bursting with flavor and perfect for those with a sweet tooth, plum jelly is the star of our latest recipe roundup! Whether you’re looking to preserve summer’s bounty or simply indulge in a spoonful of sweetness, these 12 delicious plum jelly recipes are sure to delight. From classic spreads to innovative twists, there’s a jar of joy waiting for every home cook. Let’s dive into the deliciousness!

Classic Plum Jelly

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the process of making Classic Plum Jelly. It’s a simple pleasure, turning ripe plums into a shimmering, sweet preserve that captures the essence of summer.

Ingredients

• 4 cups ripe plums, pitted and chopped (about 2 pounds)
• 1 cup granulated sugar (adjust for sweetness based on plum variety)
• 1/4 cup water (just enough to prevent sticking)
• 1 tablespoon lemon juice (for a bright acidity)
• 1 packet (1.75 oz) powdered pectin (ensure jelly sets properly)

Instructions

1. In a large pot, combine the chopped plums, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
2. Once the plums are soft and broken down, about 10 minutes, strain the mixture through a fine-mesh sieve into a clean pot, pressing to extract as much juice as possible.
3. Add the sugar and pectin to the plum juice, stirring well to dissolve. Bring the mixture to a rolling boil that cannot be stirred down, about 1 minute.
4. Immediately remove from heat and skim off any foam with a spoon for a clearer jelly.
5. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a boiling water bath for 10 minutes to ensure preservation.

Just like that, you’re left with jars of jewel-toned jelly, its texture smooth and yielding, with a flavor that balances sweetness with the plums’ natural tartness. Try it spread over warm toast or as a glaze for roasted meats to add a touch of summer to any meal.

Spiced Plum Jelly

Beneath the golden light of a late summer afternoon, there’s something deeply comforting about transforming ripe plums into a spiced jelly that captures the essence of the season. This recipe, with its warm spices and sweet-tart fruit, is a homage to those quiet moments in the kitchen when time seems to stand still.

Ingredients

• 4 cups ripe plums, pitted and chopped (about 2 pounds)
• 1 cup granulated sugar (adjust to taste based on plum sweetness)
• 1/2 cup water
• 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
• 1/2 teaspoon ground cardamom
• 1 tablespoon lemon juice (freshly squeezed for best flavor)
• 1 packet (1.75 oz) powdered pectin (ensure it’s fresh for optimal setting)

Instructions

1. In a large saucepan, combine the chopped plums, water, and lemon juice. Bring to a gentle boil over medium heat, stirring occasionally, for about 10 minutes until the plums are soft.
2. Remove the saucepan from heat and press the plum mixture through a fine mesh sieve into a bowl to extract the juice, discarding the solids. You should have about 2 cups of plum juice.
3. Return the plum juice to the saucepan. Stir in the sugar, cinnamon stick, and ground cardamom. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat.
4. Quickly stir in the powdered pectin and return to a full boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a spoon.
5. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in a boiling water bath for 10 minutes to preserve.

Lusciously smooth with a vibrant hue, this spiced plum jelly balances sweetness with a hint of warmth from the spices. Spread it on toast, swirl into yogurt, or gift it in a pretty jar tied with a ribbon for a personal touch.

Ginger Infused Plum Jelly

Dappled sunlight filters through the kitchen window as I ponder the simplicity and depth of flavor in this ginger-infused plum jelly. It’s a recipe that whispers of late summer afternoons and the gentle hum of a stove, a preserve that captures the essence of the season in every jar.

Ingredients

• 4 cups ripe plums, pitted and chopped (firm but ripe for best texture)
• 1 cup granulated sugar (adjust based on plum sweetness)
• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger for a milder taste)
• 1/2 cup water (to help dissolve the sugar)
• 1 tbsp lemon juice (for a bright acidity)

Instructions

1. In a medium saucepan, combine the chopped plums, sugar, grated ginger, and water. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it won’t react with the fruit’s acidity.
3. Once simmering, reduce the heat to low. Continue to cook for 20 minutes, or until the plums have completely broken down and the mixture has thickened slightly.
4. Stir in the lemon juice. Cook for an additional 5 minutes to meld the flavors. Tip: The lemon juice not only adds brightness but also helps the jelly set.
5. Remove from heat. Let the mixture cool for 10 minutes before transferring to jars. Tip: For a smoother jelly, strain the mixture through a fine mesh sieve before jarring.

Lusciously smooth with a vibrant hue, this ginger-infused plum jelly balances the sweetness of ripe plums with the warm spice of ginger. Spread it on toast for a morning treat, or swirl into yogurt for a tangy dessert.

Vanilla Bean Plum Jelly

Gently, the warmth of summer evenings brings to mind the simple pleasures, like the sweet, aromatic embrace of vanilla bean plum jelly, a preserve that captures the essence of the season in every spoonful.

Ingredients

• 2 lbs ripe plums, pitted and quartered (choose plums that are fragrant and give slightly to pressure)
• 1 cup granulated sugar (adjust based on the sweetness of your plums)
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract as a substitute)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 cup water (to help dissolve the sugar and extract the plum juices)

Instructions

1. In a medium saucepan, combine the plums, sugar, vanilla bean, lemon juice, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let the mixture cook for 30 minutes, or until the plums are completely broken down and the liquid has thickened slightly.
4. Remove the vanilla bean and scrape the seeds into the mixture, stirring to distribute evenly.
5. Pour the mixture through a fine-mesh sieve into a bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids.
6. Return the strained liquid to the saucepan and bring to a boil over medium-high heat. Boil for 5-10 minutes, or until the jelly reaches 220°F on a candy thermometer.
7. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and let cool completely at room temperature.

Delicately set, the jelly boasts a velvety texture with a balance of tart and sweet, perfect for spreading on morning toast or swirling into yogurt for a touch of summer any time of day.

Chili Lime Plum Jelly

Mornings like these, with the sun just beginning to warm the kitchen, call for something a little unexpected—a preserve that dances between sweet and spicy, with a tang that lingers just long enough to make you reach for another taste.

Ingredients

• 4 cups ripe plums, pitted and chopped (about 10 medium plums)
• 1 cup granulated sugar (adjust for sweetness based on plum variety)
• 2 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1 tsp chili powder (mild or hot, according to preference)
• 1/2 tsp salt (to balance the flavors)

Instructions

1. In a large saucepan, combine the chopped plums, sugar, lime juice, chili powder, and salt. Stir gently to mix.
2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it won’t react with the acidic ingredients.
3. Once simmering, reduce the heat to low. Continue to cook for about 30 minutes, or until the mixture thickens and coats the back of a spoon. Tip: To test for doneness, place a small amount on a chilled plate; if it gels, it’s ready.
4. Remove from heat and let cool slightly. Pour the jelly into clean, sterilized jars, leaving 1/4 inch of headspace. Tip: For an extra kick, add a thin slice of lime or a sprinkle of chili powder to each jar before sealing.

Once cooled, the jelly sets into a soft, spreadable consistency, with the plums’ natural pectin giving it a lovely sheen. The initial sweetness gives way to the lime’s sharpness, followed by a warm chili finish—perfect on toast or as a glaze for grilled chicken.

Rosemary Plum Jelly

Today, as the light filters through the kitchen window, I find myself drawn to the quiet joy of making something sweet and fragrant, a jar of rosemary plum jelly that captures the essence of summer in its depths.

Ingredients

• 4 cups ripe plums, pitted and chopped (leave skins on for color)
• 1 cup granulated sugar (adjust for sweetness based on plum ripeness)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary for a subtler flavor)
• 1/2 cup water (to help dissolve sugar and extract flavors)
• 1 package (1.75 oz) powdered pectin (for a firm set)

Instructions

1. In a large pot, combine plums, sugar, rosemary, and water. Stir gently to mix.
2. Place the pot over medium heat. Bring to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it won’t react with the fruit’s acidity.
3. Once simmering, reduce heat to low. Cook for 20 minutes, or until plums are completely soft and the mixture has thickened slightly.
4. Remove from heat. Skim off any foam from the surface with a spoon for a clearer jelly.
5. Stir in the powdered pectin until fully dissolved. Return the pot to medium heat and bring to a full boil for 1 minute, stirring constantly.
6. Remove from heat. Let the jelly sit for 5 minutes to settle, then pour into sterilized jars, leaving 1/4 inch headspace. Tip: Use a funnel to avoid spills and ensure a clean jar rim.
7. Seal the jars and process in a boiling water bath for 10 minutes to preserve. Tip: Adjust processing time based on your altitude for safety.

The jelly sets into a soft, spreadable consistency, with the rosemary’s piney notes lifting the plums’ natural sweetness. Try it swirled into yogurt or as a glaze for roasted meats, where its flavors can truly shine.

Apple Plum Jelly

Sometimes, the simplest combinations yield the most delightful surprises, like when apples and plums come together in a sweet, tangy jelly that captures the essence of summer in every spoonful.

Ingredients

• 4 cups apple juice (freshly pressed for the best flavor)
• 2 cups plum puree (strained to remove skins for a smoother texture)
• 1.5 cups granulated sugar (adjust based on the sweetness of your fruit)
• 1/4 cup lemon juice (freshly squeezed to brighten the flavors)
• 1 packet (1.75 oz) powdered pectin (ensure your jelly sets perfectly)

Instructions

1. In a large pot, combine the apple juice, plum puree, and lemon juice over medium heat. Stir gently to blend the flavors.
2. Gradually sprinkle the powdered pectin over the fruit mixture, stirring constantly to prevent clumps. Bring the mixture to a full boil that cannot be stirred down.
3. Add the sugar all at once, stirring vigorously to dissolve it completely. Return the mixture to a rolling boil for exactly 1 minute, then remove from heat.
4. Skim off any foam from the surface with a spoon for a clearer jelly. Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace.
5. Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 24 hours.

Here, the jelly sets into a soft, spreadable consistency with a vibrant hue that hints at its fruity origins. Try swirling it into yogurt or layering it with cream cheese on toast for a morning treat that feels indulgent yet wholesome.

Peach Plum Jelly

Moments like these, when the summer sun lingers just a bit longer in the sky, call for preserving its sweetness in jars. Peach Plum Jelly captures the essence of the season, a delicate balance between the tartness of plums and the honeyed notes of peaches, perfect for spreading on morning toast or gifting to a dear friend.

Ingredients

• 4 cups ripe peaches, peeled and diced (about 6 medium peaches)
• 2 cups ripe plums, pitted and diced (about 4 medium plums)
• 1 cup granulated sugar (adjust to taste based on fruit sweetness)
• 1/4 cup lemon juice (freshly squeezed for the brightest flavor)
• 1 packet (1.75 oz) powdered pectin (for a firm set)
• 1/2 tsp unsalted butter (to reduce foaming, optional)

Instructions

1. In a large pot, combine the diced peaches, plums, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the fruits soften and release their juices.
2. Gradually stir in the sugar and pectin, ensuring no clumps remain. Add the butter to minimize foaming. Bring the mixture to a full rolling boil that cannot be stirred down, about 1 minute.
3. Remove from heat and skim off any foam with a spoon. Let the jelly sit for 5 minutes to slightly thicken, then ladle into sterilized jars, leaving 1/4 inch headspace.
4. Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 24 hours. Check seals before storing.

With its vibrant hue and silky texture, Peach Plum Jelly glistens like summer itself. Try swirling it into yogurt or pairing it with sharp cheeses for a delightful contrast.

Blackberry Plum Jelly

Yesterday, as the evening light faded, I found myself drawn to the kitchen, where the last of the summer’s blackberries and plums sat waiting. Their deep hues promised a jelly that would capture the essence of the season, a sweet and tangy preserve to savor in the months to come.

Ingredients

• 4 cups blackberries (fresh or frozen, but thawed)
• 2 cups plums, pitted and chopped (no need to peel)
• 1 1/2 cups granulated sugar (adjust to taste)
• 1/4 cup lemon juice (freshly squeezed for the best flavor)
• 1 packet (1.75 oz) powdered pectin (ensure it’s fresh for proper setting)

Instructions

1. In a large pot, combine the blackberries and plums. Cook over medium heat, stirring occasionally, until the fruits break down, about 10 minutes.
2. Strain the fruit mixture through a fine-mesh sieve into a bowl, pressing gently to extract the juice. Discard the solids. You should have about 3 cups of juice.
3. Return the juice to the pot. Stir in the lemon juice and pectin. Bring to a full boil over high heat, stirring constantly.
4. Add the sugar all at once, stirring to dissolve. Return to a full boil that cannot be stirred down, and boil for exactly 1 minute.
5. Remove from heat. Skim off any foam with a spoon. Pour the jelly into sterilized jars, leaving 1/4-inch headspace. Seal with lids and rings.
6. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool undisturbed for 24 hours.

Perfectly set, this jelly balances the tartness of blackberries with the subtle sweetness of plums. Spread it on toast, swirl into yogurt, or gift a jar to a friend as a taste of summer preserved.

Cardamom Plum Jelly

Evenings like these call for something sweet yet subtly spiced, a preserve that captures the essence of summer with every spoonful. Cardamom plum jelly is just that—a delicate balance of fruit and spice, perfect for spreading on toast or stirring into yogurt.

Ingredients

• 2 lbs ripe plums, pitted and chopped (no need to peel)
• 1 1/2 cups granulated sugar (adjust for sweetness based on plum variety)
• 1 tbsp lemon juice (freshly squeezed for brightest flavor)
• 1 tsp ground cardamom (for a more pronounced spice, use 1 1/2 tsp)
• 1/2 cup water (to help dissolve sugar and extract plum juices)

Instructions

1. In a large pot, combine chopped plums, sugar, lemon juice, cardamom, and water. Stir gently to mix.
2. Place the pot over medium heat, bringing the mixture to a simmer. Stir occasionally to prevent sticking.
3. Once simmering, reduce heat to low and let cook for 30 minutes, stirring every 5 minutes. The plums will break down and the mixture will thicken slightly.
4. After 30 minutes, remove from heat and let cool for 10 minutes. This allows the flavors to meld further.
5. Pour the mixture through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract as much jelly as possible. Discard the solids.
6. Return the strained jelly to the pot and simmer over low heat for another 15 minutes, or until it coats the back of a spoon thickly.
7. Remove from heat and let cool slightly before transferring to clean jars. Seal while still warm.

With its velvety texture and a flavor that dances between tart and sweet with a whisper of cardamom, this jelly is a testament to summer’s bounty. Try it drizzled over vanilla ice cream or as a glaze for roasted meats to surprise your palate.

Orange Blossom Plum Jelly

Under the soft glow of the kitchen light, the making of Orange Blossom Plum Jelly feels like a quiet dance between fruit and flower, a sweet preserve that captures the essence of summer in a jar.

Ingredients

• 4 cups ripe plums, pitted and chopped (about 2 pounds)
• 2 cups granulated sugar (adjust for sweetness based on plum variety)
• 1/4 cup orange blossom water (find it in Middle Eastern markets or specialty stores)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 packet (1.75 oz) powdered pectin (to ensure a firm set)

Instructions

1. In a large pot, combine the chopped plums and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the plums are soft and release their juices.
2. Strain the plum mixture through a fine-mesh sieve into a bowl, pressing gently to extract as much juice as possible. Discard the solids. You should have about 3 cups of plum juice.
3. Return the plum juice to the pot. Whisk in the pectin until fully dissolved. Bring the mixture to a rolling boil over high heat, stirring constantly.
4. Add the sugar all at once, stirring to combine. Return the mixture to a rolling boil and cook for exactly 1 minute, then remove from heat.
5. Stir in the orange blossom water. Skim off any foam from the surface with a spoon.
6. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, then seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Remove and let cool undisturbed for 24 hours.

Delicate and fragrant, this jelly balances the tartness of plums with the floral notes of orange blossom. Spread it on toast, swirl into yogurt, or serve alongside cheese for a delightful contrast.

Lavender Plum Jelly

Fragrant and subtly sweet, this lavender plum jelly captures the essence of summer in a jar. It’s a delicate balance of floral and fruity, perfect for spreading on toast or pairing with cheese.

Ingredients

• 2 cups plum juice (freshly squeezed for best flavor)
• 1 1/2 cups granulated sugar (adjust to taste)
• 2 tbsp dried culinary lavender (ensure it’s food-grade)
• 1 packet (1.75 oz) powdered pectin (for a firm set)
• 1 tbsp lemon juice (freshly squeezed, to enhance flavor)

Instructions

1. In a large pot, combine plum juice, sugar, and lavender. Let the mixture sit for 10 minutes to infuse the lavender flavor.
2. Place the pot over medium heat and stir in the pectin until fully dissolved. Bring the mixture to a rolling boil that cannot be stirred down, about 5 minutes.
3. Add lemon juice and continue boiling for exactly 1 minute, stirring constantly to prevent burning.
4. Remove from heat and skim off any foam with a spoon for a clearer jelly.
5. Quickly pour the jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth.
6. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure preservation.

Gently set aside to cool, and you’ll notice the jelly thickens as it reaches room temperature. The lavender’s floral notes shine through the sweet plum base, creating a jelly that’s as beautiful as it is delicious. Try it dolloped over vanilla ice cream for an unexpected twist.

Conclusion

Whether you’re a seasoned canner or new to the kitchen, these 12 Delicious Plum Jelly Recipes offer something for every sweet tooth. From classic to creative, each recipe promises a burst of flavor perfect for your pantry or as a thoughtful gift. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the sweet inspiration on Pinterest!