Featured Pinch Tips Video
- 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
1For 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.
2Add 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.
3Then 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.
4Have jars ready by washing them with hot soapy water and getting them sterilized while you heat the lids.
5Now 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)
6Stir 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.
7When 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.
8Remove 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.
9Put 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 ! ! !
10Be 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.