Plum Jelly
Ingredients
Directions
Prepare and cook
Wash the plums and remove the stems.
Place the plums in a preserving kettle with 1 quart of water for each peck of fruit.
Cook gently until the plums are completely soft.
Strain
Strain the juice and follow the same process as for currant jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plums
- Provide the fruit, pectin and acid that let the juice set into jelly.
- Water
- Helps the plums soften and release their juice during gentle cooking.
The step that matters
Cook gently until completely soft. Gentle cooking softens the fruit and draws out its juice without scorching it. Thorough softening lets the juice be fully extracted for straining, which affects the clarity and set of the finished jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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