We’ve been married for almost 15 years, have 5 kids, and live on a farm. I’ve had a garden for about half of those married years and have tried my hand at several things over the years including canning. But one thing I had never tried before this year was making jelly. Honestly. It was because I was intimidated. My grandma makes THE best jelly! Everyone loves it. My kids can never get enough. So I was always worried mine wouldn’t live up to the precedent she has set. But I finally decided it was time to try my hand at it. And I’m happy to report that my Plum Apple Jelly Recipe was even a success! So I partnered with Ball Canning today to share it with you.
Plum Apple Jelly Recipe
First off, Fall is a prime time to venture into the jelly making business as fresh fruit is in abundance. And since I was gifted some fresh plums from a friend, it was time to make that leap. But for some reason, I always think jelly sounds (and tastes!) better when there’s a mixture of fruit involved. So I also added in some of our fresh apples from our trees too.
Printable Recipe
If you’d rather just have the recipe and skip over the step-by-step playbook, I made it easy with this printable version.
- Medium Sized Bowl Of Fresh Plums (I heap my 2 quart bowl with plums.)
- 5-7 Large Apples
- 2 Tablespoons Lemon Juice
- 5 Cups Sugar
- 6 Tablespoons Pectin
- 3/4 cup water
- Additional Water
- Cut apples into several pieces.
- Place full plums and cut apple pieces into a large pot.
- Fill with water till the fruit is just barely covered.
- Cook over burner for about 45 minutes, stirring occasionally.
- Strain the juice into a large bowl.
- Measure out 3 cups of juice and pour it back into the pot.
- Add lemon juice and sugar (do NOT reduce sugar amount). Stir for 3 minutes.
- In a small saucepan, add 6 tablespoons pectin and 3/4 cups water and bring to a boil.
- Boil for one minute, stirring constantly.
- Add pectin mixture to the 3 cups of juice. Stir for 3 minutes.
- Pour immediately into prepared Ball Canning jars (if you plan to can) or plastic containers (if you plan to freeze). Leave about 1/2″ of space at the top of each container.
- **If freezing, let jelly stand at room temp for 24 hours to set. Then freeze.
- **If canning, immediately boil jars for about 15 minutes to seal. Let cool and test lids. If a jar didn’t seal, place in refrigerator to eat right away.
Step-By-Step Plum Apple Jelly Recipe
After slicing the apples, place full plums and sliced apple pieces into a large pot. Top with enough water that they are just barely covered to the top.
Turn on the burner and start to cook/simmer. Stir occasionally.
The longer you cook the fruit, you’ll notice the juice/water turning a deeper color. Continue stirring occasionally throughout the entire 45 minutes.
Then it’s time to strain the peelings. I actually run the juice through two strainers and into a clean bowl.
I do use a spatula to squeeze as much juice as possible from the peelings/pulp.
After measuring out 3 cups of juice (Or 6 if you’re doing a double batch like we did. Just make sure you double everything!), add in the lemon juice and sugar. Stir for 3 minutes.
Next up, head back to the stove and boil the pectin with 3/4 cup water for 1 minute.
Pour the pectin mixture into the juice mixture and stir for another 3 minutes.
Immediately place in your Ball Canning Jars and boil to seal.
Make sure you store any open jars of Plum Apple Jelly in the refrigerator.
Ball Canning Has All Your Canning Needs Covered
No matter what you plan to can or create, Ball has you covered. This year, they even offer beautiful Amber Jars that are perfect for storing dried fruit and spices! Available in three sizes: 64 ounce, 32 ounce, or 16 ounce. The glass jar’s amber coloring blocks out food-damaging UV light! And the wide mouth design is ideal for preserving large fruits and vegetables or easy access to items you have stored.
Ball Gifts For Christmas
Christmas will be here before we know it! So grab your favorite style Ball Canning jars and get creative this Christmas! Everyone appreciates a gift that’s made with love and Ball makes it easy. Whether whipping up a your Plum Apple Jelly Recipe, making bath salts, or cookie mix in a jar. Just tie your Ball Jar with a ribbon, gift tag, and love and you’ve got the perfect Christmas gift!
So tell me, what’s your favorite thing to put in Ball Canning Jars?
Learn More
Head over to FreshPreserving.com to learn more about all the great canning products they offer. You’ll even find a variety of recipes and ideas too!
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lisa
Wednesday 27th of September 2023
I’m sorry to say this but, This recipe is runny, I opened my cans and tried to reset this jelly a second time and it still didn’t set. It’s thicker than syrup but not jelly at all. It’s sooo sweet too. I will add though that the pulp once strained putts and skin made great fruit leather. I wish it would’ve worked out for me.
Tammie
Monday 3rd of October 2022
I hope my jelly turns out. This is a very confusing recipe. The yield is 6-8 pints, but you write about measuring out three cups of juice. Do you pour that back into the rest of the juice?? It seems from the instructions you would end up with three cups of jelly, but that can't be right. You also mention that "we doubled the recipe." So is this recipe a double batch or not??? Please rewrite so that it makes sense. Thank you.
Miranda
Monday 3rd of October 2022
Hi Tammie,
You take 3 cups of strained juice and then add in the lemon juice and sugar. Stir for 3 minutes. Then, head back to the stove and boil the pectin with 3/4 cup water for 1 minute. Pour the pectin mixture into the juice mixture and stir for another 3 minutes. Immediately place in your canning jars and seal.
monique s
Wednesday 16th of June 2021
The mix of plum and apple flavors sound so tempting
Maddy
Tuesday 1st of December 2020
I’m wondering if you use 6tbs of liquid or powder pectin? The photo makes me think it’s powder but I’m not sure.
Miranda
Tuesday 1st of December 2020
Hi Maddy,
I used powder pectin.
Cindy M Olivarius
Thursday 17th of September 2020
Love this recipe!
Miranda
Thursday 17th of September 2020
Thanks Cindy! We definitely think it's one of the best recipes!