Plum Jelly
Ingredients
Directions
Prepare
Wash the plums and remove the stems.
Place the plums in a preserving pan and add the water.
Cook and strain
Cook gently until the plums are completely soft.
Strain the juice and proceed as you would for Apple 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
- Acid plums
- Provide the fruit, natural pectin and tartness that give the jelly its set and flavour.
- Water
- Helps the plums soften evenly during gentle cooking and extracts their juice.
The step that matters
Cook gently until the plums are completely soft. Plums must break down fully so their juice and pectin release; cooking too hard can scorch the fruit and cloud the 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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