Plum Jelly | Useful Knowledge
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- Опубликовано: 15 июл 2023
- Plum jelly is tasty and easy to make. This plum jelly recipe is simple, fast, and tastes awesome. Our plum jelly recipe is just a small twist on the sure jell recipe and has only four ingredients: plums, sugar, water, and sure jell.
We show you the fast and easy old fashioned way how to make and can plum jelly using the open kettle method or you can you the water bath method. It's very easy to make and we show how to can plum jelly in mason jars with NO WATERBATH. Enjoy the bounty of summer plums even during the winter!
We use plum jelly on homemade southern biscuits and toast for breakfast. I have even used plum jelly with bbq sauce for a wing dip.
Canning jelly is a big part of the summer at most homesteads. Eating this plum jelly is a pleasure.
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Bama Country Kevin MacLeod (incompetech.com)
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This plum jelly recipe is easy and taste great. 
Хобби
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Great method and directions!
TY!!!
For PLUM PRESERVES:
(even better, imo!)
* After straining, SAVE THAT PULP!
Tastes great + Good 4u!
* Remove skins ONLY.
* Return pulp to plum juice, stir
* Follow rest of directions.
Bon appetit! 💞🍓🍑🍇😋
Amazing plum jelly.
Thanks!!
Humm. I was thinking plum pudding sounds good. Looked it up and it's not made with plums. The joke is on us in every respect. Your jelly looks perfect. Thanks for sharing.
Open kettle method is a time and energy aka $$ saver.
Jars in the oven makes it so quick and easy.
Wow!! I need to look that up. Thanks for watching!!
This brought back memories. Growing up, mom would make plum/crab apple jelly....it was soooo good. If I remember correctly, she topped hers off with paraffin wax...(?)
Hi. Yes, I know that some of the new generation canners have been programmed that anything other than water bath for jelly is dangerous which is a joke. I don’t use it but we still have a elderly lady neighbor that makes jam and jellies and uses paraffin wax to seal them. She’s still thriving.
For PLUM PRESERVES (even better...After you've strained out the pulp, SAVE THAT PULP!!!
Allow to pulp to cool, remove the skins only!
Return all that wonderful plum fruit to the strained juice, stir. Then follow the rest of his directions. 😋😋😋
@@debrahouston2884 Sounds yummy!
Great video. I have been using open kettle canning, since I’ve been watching your videos. It saves time instead of water bath. Thanks for all your knowledge.
Same here. I never heard of it until watching his videos and I greatly prefer it because Water bath canning can take forever!
Thanks!
Thank you I’m about to go tomorrow and get plums😊
Nice job! Thanks for sharing!
Thanks!!
Best plum jelly video that I’ve watched & I’ve watched a lot! 👍🏻
Wow, thank you! Much appreciated!
Could you make it with a sugar substitute, like Splenda?
Or do half sugar,
I am
Diabetic.
This video was just plum lovely ❤😂
😂🤣. Thanks!
I make hog plum jelly and sweet and sour sauce every year.This year the late hard freeze knocked the blooms off all my trees.
That’s sounds awesome. The freeze got 99% of my blueberries. I didn’t even pick the sad few that were there.
Where do you guy’s get plum’s i wondering cause i could make some?
We have a local orchard that has them. Check farmer’s market or local orchards.
hello sir, first; thank you!
learned a lot from your videos 👍
second; did you know that in that plom pit there is a substance that will help make the jam not jelly become a solid?😊hope you understand.
that's why j don't trow away my pits just yet when I'm making jam, just put them in a clean cloth and in pot they go😊 seen it in a video some time.
sorry for the long read, please 🙏 take care
Nice!! Thanks for sharing.
I love plum jelly. My aunt used to make it, but never made it sugar free. It is so hard to find a good recipe for clear sugar free plum jelly. 😔
That's what I was wondering. I've been making comments about it hoping that someone has been able to do it. I don't mind making jam and using much less sugar but I'd so like to make sparkling low-sugar, sugar-free jelly!
Is it bad if you leave them upside down for more than 5 minutes?
Hi. No, some folks say they leave them upside down until they seal.
Cool but 6 1/2 cups of sugar is almost twice as much as I use. You may as well just pour the sugar in the jars and eat it.
You must be using the low sugar sure gel.