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Instructions |
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1. First, cut the plums into chunks. Measure the cup up plums, and
then put in a large pot. Then add 1 cup of water per quart of plums
(3 cups water). Put a lid on the pot, and bring to a boil. Simmer for
about 15 – 20 minutes until fruit is soft and mushy, stirring
occasionally. Keep the lid on between stirrings.
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2. Next step is to strain the juice from the plums using several
layers of cheesecloth, and allowed to drain until it stops dripping.
Pour the juice back into the same pot you cooked the plums in.
(rinse pot first). Stir the package of pectin into the juice and mix
well. Measure out your 7 cups of sugar and set aside.
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3. Bring the juice to a boil over high heat. Stir in the sugar, and mix
well. Bring back to a rolling boil, and then boil for 1 minute stirring
constantly. Adjust heat if it tries to boil over. Remove from heat,
skim off the foam with a spoon, and put a lid on the pot. Fill jelly
jars to within a quarter inch from the rim.
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4. Can jars for 10 minutes.
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Originally Submitted
9/25/2015
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