Wild Plum Jelly
8 lbs wild plums
1 pkg SureJell
5 lb sugar
6 cups water
Pierce the side of each plum with a sharp knife. Put plums and water into a large, deep saucepan or stockpot over high heat and bring to a boil. Lower temperature to medium and maintain a low boil for 10 minutes, stirring occasionally.
Pour all through a colander lined with a triple layer of cheesecloth into a large bowl, reserving all fluid. When fruit is cool enough to handle, press the cooked fruit to extract as much juice as possible, and then discard solids. Meanwhile, wash out the cooking pot.
If the resulting fluid does not equal 7-1/2 cups, add water or fruit juice (apple, cranberry or pomegranate) to equal 7-1/2 cups of fluid.
Add the measured juice back to the deep pot (pot should be deep enough that the juice does not fill more than 1/3 of the way up the sides) as well as the package of SureJell. Bring to a rolling boil over high heat, stirring constantly. When boiling, add sugar. Return to a hard boil and cook an additional 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Place boiling mixture into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Yields about 6 pints.
1 pkg SureJell
5 lb sugar
6 cups water
Pierce the side of each plum with a sharp knife. Put plums and water into a large, deep saucepan or stockpot over high heat and bring to a boil. Lower temperature to medium and maintain a low boil for 10 minutes, stirring occasionally.
Pour all through a colander lined with a triple layer of cheesecloth into a large bowl, reserving all fluid. When fruit is cool enough to handle, press the cooked fruit to extract as much juice as possible, and then discard solids. Meanwhile, wash out the cooking pot.
If the resulting fluid does not equal 7-1/2 cups, add water or fruit juice (apple, cranberry or pomegranate) to equal 7-1/2 cups of fluid.
Add the measured juice back to the deep pot (pot should be deep enough that the juice does not fill more than 1/3 of the way up the sides) as well as the package of SureJell. Bring to a rolling boil over high heat, stirring constantly. When boiling, add sugar. Return to a hard boil and cook an additional 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Place boiling mixture into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Yields about 6 pints.
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