Makes 8-9 half pints - No pectin needed - boiling water processing time 10 minutes
- 4 cups plum juice (4 pounds plums or cherry-plums and 2 cups water)
- 3 cups sugar
To Make Plum Juice
1. Wash and crush the plums and add them to a large pot. Add the water, cover and bring to a boil. Once it is boiling reduce the heat and allow it to simmer for 15 to 20 minutes or until fruit is soft.
2. Strain everything through a double layer of dampened cheesecloth or jelly bag. Avoid pressing or squeezing, which will cause cloudy jelly.
To Make the Jelly
1. Cook down the juice until it is thick an cherry colored.
2. Then measure the juice and sugar into a saucepot, stir well. Boil over high heat until it reaches 220°F (at sea level), or until it coats the back of a metal spoon.
3. Remove from heat and quickly skim off the foam. immediately pour the hot jelly into hot, sterilized jars, leaving ¼ inch headspace.
Recipe comes from the National Center for Home Food Preservation University of Georgia.