Spiced Plum Jelly
This plum jelly makes quick and easy use out of plums without having to pit them. The final product is a beautiful purple, sweet, spiced plum jelly that tastes like what cozy feels like. It also makes an excellent Christmas gift!
Visions of plum trees from long, long ago
I remember my grandpa having a plum tree when I was growing up. My grandpa (Poppy) was the first gardening mentor in my life. He kept a veggie garden out back where I remember digging my hands into the dirt and pulling worms out, exploring the natural world and learning about where food came from. Poppy also had an apple tree and a plum tree. For whatever reason I remember the plum tree best, and when Poppy died, I wrote a story about him and his garden and his plum tree affectionately titled “The Smell of Dirt.” I always vowed that when I had my own house I would grow a plum tree in honour of him.
Fast forward to today: We finally have a home of our own, but we can’t plant fruit trees here because we have two septic tanks taking up space in the front yard. Oh well. One day we will have our plum tree, I swear. Luckily I can still get my hands on free plums from around the Valley where we live. Lots of fruit trees with fruit that people that don’t want the fruit around here! If you like, you can read more about how I get my hands on free organic food (that I don’t grow myself).
Process plums right away for best results
Now, plums need to be processed pretty much right away. They go mushy really quickly. A few years agowe lost pounds of them to fruit flies before we had the chance to process them. If you need to hold onto them for any length of time, make sure they go in the fridge as soon as possible. When we used to pick plums at our neighbour’s house, they had a variety of clingstone plums that were delicious but a pain in the you-know-what to pit and process, so I needed a recipe that didn’t require me to pit them all, and could allow me to process them quickly before the fruit flies got to them!
This is an old photo of my daughter when we lived at our old house and used to pick the neighbour’s plums!
The easiest, yummiest way I could think of was to make plum jelly. I’m a fan of using the whole fruit when making preserves, so I’m usually a jam advocate. But jelly (which uses just the juice from the fruit) is a great option if you’re working with a fruit that you don’t want to pit. It made processing the remaining plums super quick and easy.
All I did was throw washed, whole plums into a large, stainless steel pot, add water, cook them down and mash them up into a pulpy liquid. Then I strained the liquid through several layers of cheesecloth to get rich, pure plum juice. 
Throw the plum juice back into a clean, stainless steel pot and add a generous helping of sugar and some spices. Bring to a boil, add liquid pectin and pour into jars! In the end we got about 36 4oz jars of plum jelly. We gave 6 to our neighbours as a thank you and have the rest stored away in the pantry for winter.
Well, we may be on our second jar already, but that’s the beauty of preserving at home: You typically get big enough batches to last the year through and maybe even longer, and all for next to no money if you grow your own. This beautiful, glassy, purple-coloured plum jelly is spiced with cinnamon, nutmeg and cloves. This gives it a cozy, Christmas-y flavour, which also makes it a perfect Christmas gift! So part of our Christmas “shopping” is already done.
Another awesome benefit to home preserving:) And for me, every time I get a taste of plum jelly, I think of that big ol’ plum tree in my poppy’s backyard. I’m reminded of him, and the smell of dirt that I’ve grown to love so much, and I smile.
Spiced Plum Jelly
Ingredients
- 4 cups plum juice (the amount of plums you'll need will depend on the type of plums you are using. We used black plums, and we got about 1 cup of juice per pound of plums. Blue plums are slightly larger and meatier so you will probably need slightly less to to make each cup of juice).
- 6 ½ cups of sugar
- 1 Tbsp cinnamon
- 1 Tbsp nutmeg
- 1 tsp ground cloves
- 1 pouch liquid pectin
Instructions
To Make the Juice
- Place whole, washed plums into a large stainless steel pot. Add ½ cup of water for every pound of plums.
- Bring to a boil over high heat, stirring frequently and mashing the plums up as much as possible to extract the juice (I use a potato masher).
- Reduce heat, cover and simmer on medium heat, stirring and mashing plums occasionally. Simmer for about 20 minutes.
- Fold a large piece of cheesecloth 3 times (so there are 3 layers of cheesecloth to strain liquid through) and place over a colander. Place colander in a large glass, plastic or stainless steel pot or bowl for the liquid to strain into.
- Transfer mixture to the cheesecloth-lined colander and allow liquid to strain through into the pot or bowl. Squeeze mixture in cheesecloth occasionally to help extract the liquid. Allow mixture to strain for about 2 hours, then removed colander, cheesecloth and solids and discard (solids leftover from plums are great for the compost!)
For the Jelly
- Prepare water bath canner, jars and lids: Inspect jars to ensure there are no nicks or cracks in the glass, especially around the jar rim as this can prevent a proper seal. Wash jars and bands in hot, soapy water, rinse and then sterilize by simmering in water over medium-high heat, either in a canner or large pot with a rack in the bottom on. Leave jars in simmering hot water until ready to fill. Sterilize new lids in a bowl of hot water.
- Measure out 4 cups of the plum juice per batch (do not do a double batch when working with liquid pectin as it can affect the set).
- In a large stainless steel pot, combine plum juice, sugar and spices (spices mix best when you use a whisk to mix them in).
- Stirring constantly, bring mixture to a full rolling boil that cannot be stirred down. Add entire pouch of liquid pectin and boil hard for 1 minute while stirring constantly. Remove from heat and skim off foam from the top.
- Pour jelly mixture into hot, sterilized jars leaving ¼ inch headspace. Wipe rims and place lids and bands on jars, tightening bands to fingertip-tight (tight enough that resistance is met but not so tight that air can't escape when canning).
- Place jars in canner making sure they're completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes before removing jars. Allow to cool completely and then store in a cool, dark place.
Wishing you homemade, homegrown, homestead happiness 🙂
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
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Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓
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Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
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And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
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As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
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I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Does it take a while for the jelly to set up? I still have semi thick juice almost 24 hours later.
Hi Lisa,
If you followed all the directions exactly, it should set in 24 hours although sometimes jellies can take longer to set. Sometimes they can be tricky -if you let it boil too long or not enough once the pectin is added, or you jostle/move them before they fully set – that can disrupt the pectin from setting up properly.
I have had jellies that did not set only a few times (in my more than 2 decades of making them). They were completely different recipes from this one but once I think I mixed up my pectins — I was making two different small batch jellies at the same time (that used different types of pectins). So using a pectin that is different than what the recipe calls for can do that also. But I ended up using them as a sauce/syrup which actually worked out well. It is never a loss or a failure because you can still use them.
So, I would give it a little more time to see if it will thicken more for you. Otherwise, label it as a sauce or syrup instead of jelly and use it like that on waffles, pancakes, ice cream, or whatever else you’d like.
I hope this helps. The last time this happened to me it was my apple jelly and I just used it as a syrup. It worked really well when I used it as the sweetener in homemade granola and also as a topping on ice cream and pancakes. It was a nice switch from our usual maple syrup. 🙂
I also wanted to let you know an easy way to out the plums. If you notice they have a small indent on one side, cut the opposite side (basically turn plum a quarter of a turn. Cut all the way around, twist plum, twist pit out, and you’re done.
I’ll have to try that. Some plums are easier to pit than others. Like freestone vs. clingstone peaches, plums can either be easy to pull away from the pit or they can hold on for dear life! The variety I was using here were of the latter kind (not sure what type exactly as they were from my neighbour’s tree). But I will try your tip next time for sure!
Instead of throwing out all the plum pulp, I realized it was the consistency of applesauce so I added sugar and the same spices in recipe to make spiced plum sauce. I didn’t measure the sugar or spices, I just kind of went by taste and water bathed jars for approximately 15-20 minutes according to what ball does for applesauce.
Oh good idea! I made plum sauce before but went through the process of pitting them all which was not fun. These particular plums were tough to pull the flesh away from the pit. So it took forever and a day to pit them and turn the flesh into plum sauce. But the jelly made quick work of using up the rest of them. How did your plum sauce turn out? I wonder if it is as flavourful since much of the juice has been strained out? I’d love to know how it tasted in the end! Feel free to send a jar my way;)
I would like to try this recipe but I only have the powder pectin. Will it work with the same ratios?
Hi there!
It is possible to substitute powdered pectin in this recipe, however the ratios would be slightly different. Instead of 4 cups of plum juice and 6 1/2 cups of sugar, you would need 5 1/2 cups of juice and 7 1/2 cups of sugar. Also, you would add the powdered pectin right at the beginning with the spices but DO NOT ADD SUGAR until later. Be sure to whisk really well to help the powdered pectin dissolve. Then, bring all ingredients to a boil and add the sugar all at once. Boil hard for one minute, stirring constantly, and then pour into jars. I hope this helps! I’d love to know how it turns out with powdered pectin! I’ve adapted these recipes from the Ball Complete Book of Home Food Preservation so the juice/sugar/pectin ratios are tested. Often jellies are made with liquid pectin simply because it does not need to dissolve like powdered pectin so gives a nice, clear-set jelly. But as long as you whisk in the powdered pectin really well it should turn out the same. Let me know how it goes!