Santa Rosa Plum Jelly Recipe Easy and Delicious Guide

Summer brings an abundance of fresh fruits, and one of the most delightful treats you can make with this seasonal bounty is Santa Rosa plum jelly. This sweet, tangy jelly captures the essence of the Santa Rosa plum’s vibrant flavor, making it a perfect addition to your pantry for year-round enjoyment.

Whether spread on warm toast, dolloped on yogurt, or used as a glaze for desserts, this homemade plum jelly is a versatile delight that elevates any meal.

Making your own plum jelly is not only rewarding but also a great way to preserve the juicy goodness of Santa Rosa plums. With just a handful of simple ingredients and straightforward steps, you’ll create a beautifully clear, flavorful jelly that highlights the natural sweetness and tartness of these beloved plums.

Ready to get started? Let’s dive into this easy and delicious Santa Rosa plum jelly recipe!

Why You’ll Love This Recipe

This Santa Rosa plum jelly recipe is a fantastic way to enjoy the unique flavor of the plum beyond its short growing season. By making your own jelly, you control the sweetness and quality of ingredients, ensuring a pure, natural product without additives.

The recipe is beginner-friendly, requiring minimal equipment and no specialized canning skills, making it perfect for first-timers and seasoned jelly makers alike. Plus, the resulting jelly has a beautiful ruby color and a perfect balance of sweet and tart, ideal for a variety of culinary uses.

Lastly, homemade jelly makes a wonderful gift, so consider making a batch for friends and family to share the joy of fresh plum harvests!

Ingredients

• 4 cups Santa Rosa plums, washed, pitted, and chopped
• 4 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 pouch (1.75 oz) fruit pectin (such as Sure-Jell)
• 1/2 cup water

Equipment

• Large heavy-bottomed pot
• Fine mesh strainer or jelly bag
• Large bowl
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Sterilized glass jars with lids
• Jar funnel (optional but helpful)
• Water bath canner or large pot for processing jars
• Cooking thermometer (optional)

Instructions

1. Prepare the plums: Wash the Santa Rosa plums thoroughly. Pit and chop them into small pieces, leaving the skins on to maximize flavor and natural pectin.
2. Cook the fruit: Place the chopped plums and water into the large pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until the fruit is soft and broken down.
3. Extract the juice: Pour the cooked plum mixture through a fine mesh strainer or jelly bag into a large bowl. Avoid pressing the fruit too hard to keep the juice clear. You should collect about 4 cups of juice.
4. Prepare the jelly mixture: Return the strained plum juice to the pot. Stir in the lemon juice and fruit pectin thoroughly. Bring to a rolling boil over high heat, stirring constantly.
5. Add sugar: Quickly add the granulated sugar all at once. Stir continuously until the mixture returns to a rolling boil. Boil hard for exactly 1 minute while stirring to fully dissolve the sugar and activate the pectin.
6. Test jelly consistency: Remove from heat and skim off any foam on the surface. To test, place a small spoonful on a chilled plate; if it gels after a minute, it’s ready. If not, boil for another 30 seconds and test again.
7. Fill jars: Use a jar funnel to pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal with lids.
8. Process jars: Place jars in a boiling water bath canner for 5-10 minutes to ensure proper sealing and preservation. Remove and let cool completely on a towel.
9. Store: Check seals after 24 hours. Store sealed jars in a cool, dark place. Refrigerate after opening.

Tips & Variations

For the clearest jelly, avoid pressing the cooked fruit too hard while straining. Patience is key!

If you prefer a chunkier texture, you can reserve some cooked plum pieces and add them back to the jelly after straining.

Experiment with adding spices such as cinnamon sticks or star anise during the simmering stage for a warm, aromatic twist.

For a lower-sugar version, you can reduce sugar by up to 25%, but note this may affect the jelly’s set and shelf life.

Try mixing Santa Rosa plum juice with other fruit juices like apple or grape for unique flavor combinations.

Nutrition Facts

Serving Suggestions

Santa Rosa plum jelly is incredibly versatile. Spread it on warm toast or English muffins for a sweet start to your day.

Use it as a filling for thumbprint cookies or swirl it into plain yogurt for a fruity boost.

For savory applications, try glazing roasted pork chops or chicken breasts with a thin layer of plum jelly mixed with a bit of mustard or soy sauce. It also pairs beautifully with cheeses on a charcuterie board.

Don’t miss out on pairing your homemade jelly with freshly baked scones or mixing it into vinaigrettes for a fruity salad dressing.

Conclusion

Making Santa Rosa plum jelly at home is a gratifying way to celebrate the bounty of summer and preserve the delightful flavor of fresh plums. This recipe’s simplicity and clear instructions make it accessible for anyone, whether you’re a seasoned canner or a beginner.

By following these steps, you’ll create a luscious, ruby-hued jelly bursting with the perfect balance of sweet and tart. It’s an excellent pantry staple that enhances breakfasts, desserts, and savory dishes alike.

Ready to explore more plant-based and vegetarian recipes? Check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, dive into Vegan Recipes No Tofu: Delicious Plant-Based Meals, or refresh your greens with our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy cooking and jelly-making!

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