PLUM JELLY

Valerie Butler

By
@pepsilluver

When I was growing up, we shared a plum tree with our neighbor. The tree was theirs, but they said anything on our side was ours. Every year when the fruit were ripe, they would go out and pick the fruit and we wouldn't see her for a few days. Then when we did see her, she brought us fresh Plum Jelly! If you have never had Plum Jelly, you are missing out. After much searching I found this recipe. Hope you all enjoy ! ! !


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Comments:

Serves:

Makes 6 to 8 - 8 oz jars

Prep:

1 Hr

Cook:

30 Min

Ingredients

1
pouch liquid fruit pectin (certo)
6 1/2 c
sugar, pre measured and in a container easily poured
4 lb
plums, cleaned, pitted & cut up small, to make 4 c. juice
1/2 tsp
butter or margarine

Directions Step-By-Step

1
For the juice: Slice your plums in half and take out the pits. Then cut up your plums in small pieces and place in a dutch oven or large sauce pan.
2
Add a cup or so of water and bring to a boil. When you have a full boil, stir, turn it down to simmer and cover the pan for about 10 minutes.
3
Then use your jelly strainer, a pillow case or whatever you use to put your fruit and liquid in over a large dish to catch the juice. Let hang there for about 2 to 4 hours.
4
Have jars ready by washing them with hot soapy water and getting them sterilized while you heat the lids.
5
Now you have your juice measure up 4 cups if you are a little shy you can add water up to a 1/2 c. worth. Put the juice in your pan. (Now you may doubt me if you haven't used liquid pectin, but I ended up reading the insert, because its a bit backward from powdered pectin)
6
Stir sugar into your juice. Mix it in well and add your 1/2 t. of butter or margarine. Bring this mixture to a full rolling boil over a high heat, stirring constantly.
7
When you have that full boil, add your liquid pectin, make sure you get it all and stir it constantly and quickly. Bring it back up to a full rolling boil, while stirring and when you have that full rolling boil, set timer for 1 minute. You can go over that minute a hair, but not under, stir constantly, till timer goes off.
8
Remove from heat. Skim off any foam. Fill jars immediately, leaving 1/2 inch head space. Wipe jars rims to make sure it seals properly. Spoon out your bubbles, cover quickly with lids.
9
Put your filled jars in a hot water bath for 5 minutes. When the 5 minutes is up, take out the jars and set them on a towel in a cool, dry and pretty airless area to sit and cool. You will hear the pings as they seal. When you do the labels remember to add the date. Enjoy ! ! !
10
Be aware, that as with any jelly it can take up to 2 weeks to fully gel. Just discovered that myself when I did this recipe.

About this Recipe

Course/Dish: Jams & Jellies