Plum Jelly
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Description
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Ingredients
- 2 ½ pounds fresh plums, pitted and halved
- 4 cups white sugar
- 1 cup water
Directions
- 1. Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
- 2. Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- 3. Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
- 4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
- 5. Place jars on a towel to cool until lids pop. Press lids to confirm the seal.
Nutrition Facts
serving: 5 8-ounce jars
calories: 723.7 kcal
carbohydrates: 185.9 g
protein: 1.6 g
sodium: 1.4 mg
fiber: 3.2 g
sugar: 182.4 g