1. Prep the Plums
Start by washing your plums under cold water. Give them a little scrub if needed because no one wants dirt or debris in their jelly. Then, slice them in half and remove the pits. Don’t worry about peeling them—the skins add extra flavor and color to your jelly.

2. Cook Down the Fruit
Toss your halved plums into a large pot and add the ½ cup of water. Bring it to a gentle simmer over medium heat, stirring occasionally. In about 15–20 minutes, you’ll notice the fruit softening and breaking down into a fragrant, juicy mess. That’s exactly what you want!

3. Strain the Juice
Here comes the slightly messy but oh-so-satisfying part. Pour the cooked plum mixture into a cheesecloth or jelly bag set over a large bowl. Let gravity do its thing, and allow the juice to drip through for at least a couple of hours—overnight is even better if you can wait.
Pro tip: Resist the urge to squeeze the bag! I know it’s tempting, but squeezing can push through pulp and make your jelly cloudy.

4. Sweeten the Juice
Measure out 4 cups of the strained plum juice and pour it back into a clean pot. Add the sugar and stir well. Bring the mixture to a boil over medium high heat, stirring occasionally to dissolve the sugar. Once it’s boiling, you’ll start to see the magic happen—the juice thickens and takes on a glossy sheen.

5. Add the Pectin
When the juice hits a rolling boil (the kind that doesn’t calm down even when you stir), it’s time to add the liquid pectin. Stir it in quickly and let it boil for 1 more minute. This step is crucial for getting that perfect jelly consistency.

6. Skim the Foam
After boiling, you might notice some foam on top of the jelly. Use a spoon to skim it off—this helps your finished jars look picture-perfect.

7. Fill the Jars
Using a ladle and funnel, carefully pour the hot jelly into your sterilized jars. Leave about ¼ inch of space at the top (this is called headspace). Wipe the rims clean, place the lids on, and screw them tight.

8. Process in a Water Bath
Boil the water bath for about 10 minutes to preserve your jelly in a jar. The procedure is not necessary for the refrigerator, but it is essential for storing at room temperature.

9. Cool and Wait
Next remove the jars from the water bath, placing them on a towel, and leave them undisturbed for 24 hours. The cooling period will then allow you to enjoy those beautiful “pops” associated with lids sealing, which is honestly one of the best sounds!