Sort ingredients
amyp06
QR Code
Listen
Pdf
Simmer the plums and water in a stockpot until the plums are tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place it over a bowl. Pour the plum mixture into the strainer, cover it with the edges of the cheesecloth, and let it stand until the liquid in the bowl measures 5-½ cups, for about 30 minutes. Editor's Tip: For a chunkier texture, try making plum jam instead. Follow the same process, but keep the plum pulp in the mixture. For a smoother jelly, strain the juice twice to remove any remaining pulp.
Return the liquid to the pan. Add pectin, stir, and bring the jelly to a boil. Add sugar and then bring to a full rolling boil. Boil the jelly for one minute, stirring constantly.
Remove from the heat and skim off any foam. Carefully ladle the hot mixture into hot sterilized half-pint jars, leaving ¼ inch headspace. Remove the air bubbles, wipe the rims, and put on lids. Process for five minutes in a boiling water bath canner or deep pot. Editor's Tip: This processing time listed is for altitudes of 1,000 feet or less. Add one minute to the processing time for each 1,000 feet of additional altitude.