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Wild Plum Jelly

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! —Ludell Heuser, Mt. Horeb, Wisconsin
  • Total Time
    Prep: 55 min. Process: 5 min.
  • Makes
    about 8 half-pints


  • 5 pounds wild plums, halved and pitted
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7-1/2 cups sugar


  • In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes.
  • Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
  •    Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (27g sugars, 1g fiber), 0 protein.

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  • Cindy
    Aug 19, 2019

    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.

  • Nannette
    Jul 4, 2017

    No comment left

  • sstetzel
    Sep 3, 2015

    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 of Home Magazine

  • CBick
    Sep 3, 2015

    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...

  • mary1619
    Jul 8, 2015

    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.

  • txang13
    Nov 11, 2014

    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.

  • MileHighDad61
    Sep 17, 2014

    Just finished making this Jelly from my own Native Plum Trees! The recipe was easy to follow and worked perfectly. It is delicious!

  • rrfrey21
    Sep 3, 2014

    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!

  • bargs
    Jul 10, 2014

    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.

  • kredhead
    Sep 30, 2013

    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.