Ingredients
- 4 c. juice of plums (4 lbs. of ripe plums)
- 1 pouch Certo fruit pectin
- 6 1/2 c. sugar
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Plum Jelly
Servings: 12
Directions
- To get juice of plums, pit (don't peel) and finely chop plums. Place in saucepan. Add in 1 c. water. Bring to a boil. Cover and simmer 10 min. Use strainer for clearer jelly. Have jars prepared, by washing jars with warm water, and place lids in boiling water for 10 min. Stir sugar into juice. Mix well. Add in 1/2 tsp. butter. Bring mix to full rolling boil over high heat, stirring constantly. Add in Certo fruit pectin and quickly stir. Bring to full boil, and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill jars immediately. Wipe jar rims and threads. Spoon out any bubbles in jars. Cover quickly with lids. Invert jars for 5 min, then turn upright. Check seals after 1 hour.
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Summary
Comments
February 1, 2009The recipe found here is the traditional Certo recipe; however, inverting jars as a method of sealing is less safe and less reliable than the boiling water bath method. It is recommended that jars be prepared by sterilizing either in the dishwasher or in the water bath canner prior to filling. Be sure to pour hot jelly into hot jars to within 1/8" of the top. After preparing rings and lids according to manufacturer's recommendations, quickly place two-part lids onto hot jars and finger tighten. Being sure that the jars are covered with boiling water by at least 1-2 inches, process filled jars for at least 5 minutes or longer depending on your elevation. Remove jars promptly from water bath and let sit undisturbed for 24 hours. Check seals. Unsealed jars must be refrigerated.
