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. © 2008 canning-recipes.com contact