How to Make Plum Jelly Without Pectin: Simple and Natural Methods

Are you looking for a way to make plum jelly without resorting to artificial pectin? Natural fruits like plums are rich in pectin and sugar, which can be used to create a delicious and satisfying jelly. In this guide, we'll explore a couple of simple and traditional methods to produce plum jelly without the need for processed pectin.

Method 1: Simmering Plums with Natural Pectin

Preparing plum jelly using the natural pectin found in the plums is straightforward. Here are the steps:

Clean the plums, peel, pit, and chop them into small pieces. In a large pot, combine the chopped plums with 1/2 cup of sugar and 2 tablespoons of fresh lemon juice per pound of fruit. Cook the mixture over medium heat, stirring frequently, until it reaches your desired thickness. This process typically takes at least 20 minutes to reduce. Be cautious not to scorch the mixture, as this can give an undesirable taste and color. If you prefer a looser jam, this method is ideal, as it results in a more spreadable consistency.

Once the jam is cooked, let it cool before ladling it into sterilized jars. For longer storage, you can process the jars in a water-bath canner or freeze them in freezer containers.

Method 2: No Pectin, Just Fruit and Sugar

For a more traditional approach, you can use a method that relies solely on the plums and sugar, as discussed in this recipe:

Wash the ripe plums in cold water, then drain and halve them. Remove the stones, seeds, and pits. Place the plum halves into a large copper or stainless steel jam pan and add an equal amount of sugar to the fruit. Allow the mixture to rest overnight. The next morning, turn on the heat and bring the mixture to a rolling boil, stirring frequently. Gradually reduce the heat to a simmer. Continue cooking until the jam forms a ribbon when a drop is placed on a cool ceramic plate. This thickness confirms a sticky consistency. Once the jam is ready, ladle it into hot, sterilized jars and seal them.

This method is quick and easy, taking approximately 1.5 to 2 hours, and results in a naturally set jelly without the use of pectin or gelling sugars.

Method 3: Slow Stewing for Clear Jelly

For a clear, smooth plum jelly without any seeds or pulp, you can use a slow stewing technique:

Wash the ripe plums and halve them, then remove the stones, seeds, and pits. Place the halves into a large pot and add just enough water to prevent them from sticking. Cook the plums slowly, letting the natural pectin release into the liquid. You can use a jelly bag to strain out the pulp or a sieve to achieve a smoother consistency. Add approximately the same volume of sugar as the weight of the pulp. Reheat the mixture until the sugar is completely dissolved. Keep the mixture in the heat and test for a set. The jelly should be sticky to the touch and form a ribbon when a drop is placed on a cool plate.

This method ensures a clear, seed-free jelly with a smooth texture that's perfect for spreading.

Whether you prefer a looser jam or a clear, set jelly, making plum jelly without pectin is a rewarding and natural process. With these methods, you can enjoy the benefits of fresh plums and the rich, jam-like consistency without any artificial additives.