How to Store Plum Jelly<\/h2>\n

Store unopened jars of plum jelly in a cool, dark place for up to one year. Once opened, keep the jelly in the refrigerator and use it within three weeks for the best quality.<\/p>\n

Can you freeze plum jelly?<\/h3>\n

Yes, you can freeze plum jelly. Ensure it is in freezer-safe containers, leaving some space at the top for expansion. Thaw it in the refrigerator before use.<\/p>\n

Wild Plum Jelly Recipe Tips<\/h2>\n

What can I use plum jelly for?<\/h3>\n

Plum jelly is versatile and can be used on toast, as a filling for pastries, or even as a glaze for meats.<\/p>\n

How can I tell if my jelly has set?<\/h3>\n

After processing, let the jelly cool for 24 hours. Press the top of the jelly; it should be firm but slightly flexible.<\/p>\n

Can I make jelly without pectin?<\/h3>\n

Yes, but the process requires more cooking time to reach the gelling point. The results can be less predictable.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve had this wild plum jelly recipe for ages. Each year when the plums are ripe, I’ll fill my pail and make this jelly. It’s so good served with toast, pancakes or waffles! \u2014Ludell Heuser, Mount Horeb, Wisconsin<\/p>\n","protected":false},"author":7061,"featured_media":1718749,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,305982,304328,305487,304430,306171,304390,304433,306182,307104,303966,304988,304408,304368,303887,306848,305020,304348,304455,307219,304207,324623,304388,304028,304005,304398,304150,303883],"categories-v2":[308623,309557,311717,308984,308481,310796,308830,312036,308761,308833,312047,310155,308495,308935,308813,308745,308478,309603,308960,309000,308860,310267,309555,309177,308752,308609,308549,308797,309434,308476],"coauthors":[343403],"recommended_recipes":[{"post_title":"Blueberry Jelly","post_link":"\/recipes\/blueberry-jelly\/","post_image":"\/wp-content\/uploads\/2024\/09\/Blueberry-Jelly_EXPS_TOHD24_2098_EricKleinberg_7.jpg"},{"post_title":"Watermelon Jelly","post_link":"\/recipes\/watermelon-jelly\/","post_image":"\/wp-content\/uploads\/2018\/01\/Watermelon-Jelly_EXPS_FTTBZ19_144979_B03_08_4b_rms.jpg"},{"post_title":"Plum Orange Jam","post_link":"\/recipes\/plum-orange-jam\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOH_48723_LIZZIE_PACHTER_-3-Plum-Jam.jpg"},{"post_title":"Elderberry Jelly","post_link":"\/recipes\/elderberry-jelly\/","post_image":"\/wp-content\/uploads\/2024\/10\/Elderberry-Jelly_EXPS_TOHcom24_277880_MD_P2_10_04_1b.jpg"},{"post_title":"Apple Jelly","post_link":"\/recipes\/apple-cinnamon-jelly\/","post_image":"\/wp-content\/uploads\/2025\/05\/Apple-Jelly_EXPS_TOHX26_121572_MD_P2_05_01_1b.jpg"},{"post_title":"Candy Apple Jelly","post_link":"\/recipes\/candy-apple-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Candy-Apple-Jelly_EXPS_WRSM17_10001_D03_21_2b.jpg"},{"post_title":"Champagne Jelly","post_link":"\/recipes\/champagne-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Champagne-Jelly_exps166011_CP143300C02_04_3bC_RMS.jpg"},{"post_title":"Orange Jelly","post_link":"\/recipes\/orange-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Orange-Jelly_exps21156_CP143300B01_17_3b_extended_RMS.jpg"},{"post_title":"Basil Jelly","post_link":"\/recipes\/basil-jelly\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20989_TH10385D41A.jpg"},{"post_title":"Cider Jelly","post_link":"\/recipes\/cider-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cider-Jelly_exps2022_CP143300D02_04_2bC_RMS.jpg"},{"post_title":"Mint Jelly","post_link":"\/recipes\/festive-mint-jelly\/","post_image":"\/wp-content\/uploads\/2025\/05\/Mint-Jelly_EXPS_TOHX26_24652_MD_P2_05_02_8b.jpg"},{"post_title":"Wild Berry Freezer Jam","post_link":"\/recipes\/wild-berry-freezer-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/Wild-Berry-Freezer-Jam_exps6472_CP143300D02_04_6b_RMS.jpg"},{"post_title":"Pomegranate Pepper Jelly","post_link":"\/recipes\/pomegranate-pepper-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps169547_THCA163696C08_28_1b.jpg"},{"post_title":"Pomegranate Jelly","post_link":"\/recipes\/pomegranate-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pomegranate-Jelly_exps45200_TH1789929D68_RMS.jpg"},{"post_title":"Gingerbread Spice Jelly","post_link":"\/recipes\/gingerbread-spice-jelly\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gingerbread-Spice-Jelly_EXPS_TOHCA20_134479_B03_11_4b.jpg"},{"post_title":"Honey Lemon Jelly","post_link":"\/recipes\/honey-lemon-jelly\/","post_image":"\/wp-content\/uploads\/2017\/09\/Honey-Lemon-Jelly_exps153465_THCA2916394D11_27_13bC_RMS.jpg"},{"post_title":"Vanilla Pear Berry Jam","post_link":"\/recipes\/vanilla-pear-berry-jam\/","post_image":"\/wp-content\/uploads\/0001\/01\/Vanilla-Pear-Berry-Jam_EXPS_TOHAS19_176478_E04_16_9b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Wild-Plum-Jelly_EXPS_TOHcom21_1180_B10_28_12b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/wild-plum-jelly\/","name":"Plum Jelly","datePublished":"2018-01-01","dateModified":"2024-08-01","prepTime":"PT55M","cookTime":"PT5M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Plum-Jelly_EXPS_TOHcom21_1180_B10_28_12b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! \u2014Ludell Heuser, Mount Horeb, Wisconsin","recipeIngredient":["5 pounds wild plums, halved and pitted","4 cups water","1 package (1-3\/4 ounces) powdered fruit pectin","7-1\/2 cups sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the plums","text":"Simmer the plums and water in a stockpot until the plums are tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place it over a bowl. Pour the plum mixture into the strainer, cover it with the edges of the cheesecloth, and let it stand until the liquid in the bowl measures 5-1\/2 cups, for about 30 minutes. Editor's Tip: For a chunkier texture, try making plum jam instead. Follow the same process, but keep the plum pulp in the mixture. For a smoother jelly, strain the juice twice to remove any remaining pulp."},{"@type":"HowToStep","name":"Cook the jelly","text":"Return the liquid to the pan. Add pectin, stir, and bring the jelly to a boil. Add sugar and then bring to a full rolling boil. Boil the jelly for one minute, stirring constantly."},{"@type":"HowToStep","name":"Can the jelly","text":"Remove from the heat and skim off any foam. Carefully ladle the hot mixture into hot sterilized half-pint jars, leaving 1\/4 inch headspace. Remove the air bubbles, wipe the rims, and put on lids. Process for five minutes in a boiling water bath canner or deep pot. Editor's Tip: This processing time listed is for altitudes of 1,000 feet or less. Add one minute to the processing time for each 1,000 feet of additional altitude."}],"recipeYield":"about 8 half-pints","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 108 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"0 sodium","carbohydrateContent":"28g carbohydrate (27g sugars","fiberContent":"1g fiber)","proteinContent":"0 protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lila857"},"reviewBody":"Lila\nThanks for sharing this recipe! I followed the instructions as written and it came out perfectly-not too sweet. This made 8 half pints of delicious ruby red jelly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTooth"},"reviewBody":"We used the recipe exactly as recommended and it set and was slightly tart. I needed every bit of the sugar the recipe called for. We did boil down and strain the fruit. However, it is important to keep in mind the kind of plum that is being used. Ours were definitely wild and definitely on the start side. Loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCherries"},"reviewBody":"Hi Cbick,We don't recommend altering the sugar in any recipe that's processed. It can change the outcome of the recipe significantly, including the safety of the final product.Sue StetzelOnline Community \/ Field Editor ManagerTaste Recipes Magazine","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCone"},"reviewBody":"Growing up, my grandmother always had plum jelly for me. When I made it, was never like hers. So glad I found this recipe. It's like having nana back again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBowtie"},"reviewBody":"This recipe is so good. The only thing I did different was increase the sugar by one cup. I have made this four times and it always turns out great. I also get two more half pints than what it says it makes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBottleOpener"},"reviewBody":"

Made several batches of this and it is easy and DELICIOUS! I do not use cheese cloth to strain only a strainer, we like the bits of plum in our jelly!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBowtie"},"reviewBody":"Modified this so it would work in my jam maker, I used an immersion blender to break up the plums to make jam instead of jelly. Came out beautiful, great color & flavor. It is so pretty I am going to give it as gifts for Xmas.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLamp"},"reviewBody":"I followed this recipe exactly. It set up nicely and is very pretty however it is way too sweet. I think I would be happier with 1\/2 the amount of sugar...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlane"},"reviewBody":"This recipe is easy to make and it is so Delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlane"},"reviewBody":"this recipe is easy to make and it taste Delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPuzzle"},"reviewBody":"I've never made jelly before and this recipe turned out just like my mothers. It was very easy to prepare and I was very pleased with the final product. Thanks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Purple8Ball"},"reviewBody":"Very easy and tastes wonderful. My friend and I made some yesterday and it is a hit with everyone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPopsicle"},"reviewBody":"Just finished making this Jelly from my own Native Plum Trees! The recipe was easy to follow and worked perfectly. It is delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSeahorse"},"reviewBody":"It's a bit extra work preparing the plum juice, but so worth the work. The jelly color is beautiful and great as gifts. The jelly is so clear you can see thru it in the jars. I found the color was dependent upon how red the plum skins were.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlower"},"reviewBody":"This is a great jelly! We have lots of wild plums lining our country roads and I hate to see them go to waste! I have made this every year and our 4 kids love to have it with their breakfast! Thanks for a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanApple"},"reviewBody":"Wow, this jelly is fantastic, and easy to make. Will be giving it out at Christmast, if I have any left. Awesome!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"1180","romance_copy_dek":"I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. 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