No Pectin Apple Plum Jelly
Prep time
Cook time
Total time
Apple plum jelly made with no added pectin.
Recipe type: Preserves
Serves: 3 half-pints
  • 2½ lbs tart apples
  • ½ to 1 lb black or red plums
  • 3 cups water
  • 2¼cups sugar
  1. Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
  2. Repeat with the plums.
  3. Add apples and plums to a large pot. Add water.
  4. Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
  5. Strain juice through a damp jelly bag or layers of cheesecloth.
  6. Make the Jelly: Measure the juice. You should have about 3 cups of juice.
  7. Pour juice into a large pot. Add sugar.
  8. Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
  9. Stir to dissolve sugar.
  10. Bring to a boil over high heat, stirring constantly.
  11. Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
  12. Or, use the sheet test method to determine if the jelly has set.
  13. Remove from heat, skim foam if necessary.
  14. Ladle into sterilized jars leaving ¼ inch headspace.
  15. Process in a water bath canner for 5 minutes.
Recipe by Seed to Pantry at