Canning Recipes




Helen Ruth's Sand Plum Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
3 pounds ripe sand plums
1 pound underripe sand plums
1 cup water
1 package powdered pectin
7 cups sugar

Wash and pick over the plums; do not pit or peel. Crush them in the
bottom of a large enameled kettle with the 1 cup of water, bring to a
boil, simmer for 15 minutes. Crush again with a vegetable masher as the
fruit softens.

Strain through a jelly bag; add a little water to bring the measure up to
5 cups of juice. Return juice to the kettle, reserving 1 cup in which to
mix the pectin; combine pectin and reserved juice and bring to a full
boil, stirring constantly. Add the sugar, continue stirring, and boil
hard for 2 minutes.

Remove from heat, skim, and immediately pour into hot sterile half-pint
jars, leaving 1/4-inch headspace. Cap and give a 5 minute hot water bath.

This recipe yields ?? servings.





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