Japanese Plum Jelly Recipe
Servings: 1
Ingredients
- 5 lb Japanese plums, crushed (about 4 1/2 quart.)
- 1 c. water
- 6 c. sugar
- 1/2 bot (6 ounce. size) liquid pectin
Directions
- Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 min. Strain but don't press pulp through strainer. Strain juice through 2 thicknesses of cheesecloth. Mix 3 c. plum juice and the sugar. Heat, stirring constantly, to full rolling boil which can't be stirred down. Add in pectin. Heat to full rolling boil. Boil 1 minute; remove from heat. Quickly skim off foam. Immediately pour jelly into warm sterilized jars, leaving 1/2-inch headspace. Wipe rims. Seal as directed
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