Plum and rosemary jelly

You can’t go wrong with this delicious plum and rosemary jelly this festive season. Serve it with roast meats or a cheese platter.

1 Litre


Note: + cooling & 6 hours standing time

2h 5m


  • 4 lemons
  • 8 just-ripe plums, halved, stoned, coarsely chopped
  • 2 just-ripe white nectarines, stoned, coarsely chopped
  • 2 Granny Smith apples, seeds reserved, coarsely chopped
  • 3 cups (660g) white sugar
  • 4 sprigs rosemary, rinsed, drained



Cut the lemons in half. Juice the lemons, reserving the seeds. (You will need ¾ cup lemon juice for this recipe).


Place the lemon juice, reserved seeds, plum, nectarine, apple and 8 cups (2L) water in a large saucepan. Place over high heat and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 1 hour.


Line a large colander with 2 large pieces of muslin or clean kitchen wipes. Place over a large bowl. Spoon the plum mixture into the colander. Set aside for 6 hours to drain.


Place liquid in a saucepan. Add the sugar and rosemary. Place over low heat. Cook, stirring, for 5 mins or until sugar completely dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium and cook, skimming the surface occasionally of any scum that rises to the top, for 1 hour or until jelly reaches setting point (or 105°C on a sugar thermometer).


Remove from heat and set aside for 5 mins to cool slightly. Pour evenly among sterilised jars. Seal and turn upside down for 2 mins. Turn upright. Set aside to cool completely.

Serve with: roasted meats or with a cheese platter.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.