Tart Plum Jelly
0s prep 20m cook 20m ready
A simple tart plum jelly made by simmering chopped plums with water and following a standard fruit jelly method. Yields about three half-pint jars.
Nutrition (per serving, estimated)
Estimated based off 1 of 2 identified ingredients (per 100 g food data, scaled by amount).
Energy
0 cal
Protein
0 g
Carbohydrate
0 g
Fiber
0 g
Sugars
0 g
Sodium
4.73 mg
Total fat
0 g
Saturated fat
0 g
Monounsaturated fat
0 g
Polyunsaturated fat
0 g
Vitamins & minerals
- Calcium: 3.55 mg
- Iron: 0 mg
- Magnesium: 1.18 mg
- Phosphorus: 0 mg
- Potassium: 0 mg
- Zinc: 0.01 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/2 cup water
Prepare
- 3 lb tart plums, coarsely chopped
Let's Cook
-
Step 1.
About 3 half-pint jars
-
Step 2.
Prepare Apple, Crab Apple, or Quince Jelly, substituting 3 pounds tart plums, coarsely chopped, for the apples and using 1 ½ cups water. Simmer for 15 to 20 minutes. Proceed as directed, omitting the lemon juice.
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