CANNING PLUM JELLY

 


It's that time of year again and my new plum tree has produced enough to make a little jelly.  While fresh plums might not be my top choice for snacking straight from the tree, plum jelly ranks among my favorites. 

Keep in mind, jelly isn't limited to spreading on toast or biscuits; it's a versatile ingredient that can enhance beverages, cakes, cobblers, oatmeal, yogurt, ice cream, and even grilled dishes.


I do all of the my jelly the easy way which usually means washing the fruit, chopping it (leaving seeds & skin) and covering with water in a pot. Simmer 10-20 minutes.  By this time, you should have a beautiful pot of fruit juice with pulp.   Strain the juice by pouring through a fine mesh strainer or use use jelly cloth or flour sack/cheesecloth towels from Walmart and strain the pulp.  

INGREDIENTS:

  • 5 1/2 cups of prepared plum juice 
  • 1 package of powdered pectin
  • 7 1/2 cups of granulated sugar
  • 1/4 teaspoon of butter (optional, to reduce foaming)

DIRECTIONS:

  • You should have about 5 ½ cups of plum juice for a full batch. You can add more water if you are close to that amount or you can adjust the sugar & sure jel for the amount of juice you have.
  • Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
  • Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top. 
  • Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 5 minutes in boiling water canner.  Yield about 8 half-pints.



Recipe from Ball Blue Book of Canning and Preserving