Yellow local plums make a beautiful golden jelly.
- 5 pounds plums, washed and sorted
- 1 1/2 cups water
- 6 1/2 cups sugar
- 1/2 teaspoon butter
- 1 1.75- ounce package powder pectin or 6 tablespoons
Pit plum and chop.
Add chopped plums and 1 1/2 cups water into a large saucepot.
Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Add butter.
Butter will help prevent foaming.
Add sugar all at one time.
Bring to full rolling boil, a boil that cannot be stirred down.
Cook 1 minute, stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Ladle into hot sterilized jars, leaving 1/4 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 5 minutes.
Remove from canner and cool.
Makes nine 1/2 pint jars.
Tip:
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Cool.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.
