Canning Recipes

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Plum Jelly Without Added Pectin
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
4 cups plum juice
(takes abt 3 1/2 lbs plums, 1 1/2 cups
3 cups sugar

To prepare juice. Select about one-fourth underripe and three-fourths
ripe plums. Sort, wash, and cut into pieces; do not peel or pit. Crush
fruit, add water, cover and bring to boil on high heat. Reduce heat;
simmer 15 to 20 minutes, or until fruit is soft. Extract juice.

To make jelly. Measure juice into a kettle. Add sugar and stir well.
Boil over high heat to 8 degrees above the boiling point of water, or
until mixture sheets from spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot
containers, seal and process.

This recipe yields 5 six-ounce glasses.

© 2008
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