Plum Jelly
Sweet, tart jelly from red plums is the best ever.
Servings: 8 half-pints
Calories: 529kcal
Equipment
- 1 Canner pot
Ingredients
- 8 lbs ripe plums (you will need 4 Cups of plum juice)
- 5 ½ cups sugar
- 3 ounces liquid Certo (1 pouch)
- 8-10 half-pint canning jars
- cheesecloth
Instructions
- Wash plums and put whole plums in a large stainless steel cooking pot. Mash the plums with a spatula or potato masher to extract some of the juice. Cook for about 10 minutes, stirring often.Line a large colander with cheesecloth and set over a large bowl. Pour plum mixture into the colander and set aside to cool. After it has cooled, put in refrigerator overnight. DO NOT squeeze or mash the plums, just allow to drip. Hopefully, you will have 4 cups of plum juice. Add 5 ½ cups sugar and the 4 cups plum juice to a pot and cook over medium heat. Stir to dissolve the sugar. After mixture is boiling, raise heat and bring to a rolling boil that cannot be stirred down. Add Certo and bring heat back up to a rolling boil that cannot be stirred down. Stir and cook the jelly for 1 minute…. or a bit longer if you want. Put into sterilized jars and put on lids and rings. Process in hot water bath for 5 minutes.
Nutrition
Serving: 2Tablespoons | Calories: 529kcal | Carbohydrates: 137g | Fat: 0.4g | Sodium: 1mg | Potassium: 3mg | Sugar: 137g | Calcium: 1mg | Iron: 0.1mg