recipe for plum jelly not jam

Hello crow. Try googling uk recipe for plum jelly. I find it helpful in weeding out the us recipes. They use cup measurements which is like a foreign language to me. Hope you find a jelly recipe, it would be a shame to have to waste your plums.

My sister in law and hubby who stayed over night with us on her way up north on the Motorway has just left us several bags of her husbands gardening produce.

2kg of gooseberries.
3kg of plums.
3kg of runner beans
4kg of courgettes with the comment that their compost heap is already full of the glut of courgettes/marrows would we like some for our heap?

I don't know where to start but she brought us a lovely plum crumble last night.

I've just made some plum jelly (and plum jam, spiced ...you name it... plums in any other form, as a neighbour very kindly dumped a bucket load on me, bless him!)

I halved and de-stoned some plums and cooked in just enough water to cover (I'm not good with weights and measures...sorry!) Simmer gently until plums are soft.... a puree-like texture. Strain through a jelly bag (posh term) A piece of muslin, or in my case, a small piece of left-over white sheeting placed in a colander or a large seive will do.Leave to drain overnight.... do not squeeze, patience is a requirement! You should be left with a clear plum flavoured liquid.Measure the liquid into a saucepan, and for every 250 ml of juice add 250 grams. sugar, warmed if you wsh. Bring slowly to the boil. stirring to make sure all the sugar has dissolved before brinigng to a 'rolling' boil.After about 10 minutes begin to check temp with either a jam thermometer (110c) or the tried and trusted spoonful on a chilled saucer (although not by me... never seems to work!) keep checking until you reach that magic number and then remove form heat and pour into sterilised jars. and.... Viola!!

This basic jelly is great for adaptation...... a few pieces of star anise, or some whole clovse added to the boiling process can make it an ideal 'tool' in the storecupboard for adding to sauces for pork, roast duck, venison... even the Christmas turkey it's so versatile .
Bon appetit!

I have just made a load of hot and spicy plum ketchup (plenty of recipes on line but I made up my own spice mixture from ginger, cinnamon, star anise and chilli powder). I never stone any fruit for jelly and I didn't for the ketchup either, just rubbed it through the sieve and threw the stones away.
I have made a lot of spicy courgette soup for the freezer and you could chuck the runner beans in as well.
Gooseberries are not something we grow, but I would make jam or a sauce to freeze and eat with mackerel.

Thank you all, I have made plum jam this afternoon, but still have more blooming plums so am going to do what absentgrandma said and shall use the rest to make plum jelly.
I have made a lot of redcurrant jelly this year as it is great for sauces and just wondered if plums would also work.
Now I know, thank you.