Helen Ruth's Sand Plum Jelly Recipe
Servings: 1
Ingredients
Directions
- Wash and pick over the plums; don't pit or possibly peel. Crush them in the bottom of a large enameled kettle with the 1 c. of water, bring to a boil, simmer for 15 min. Crush again with a vegetable masher as the fruit softens.
- Strain through a jelly bag; add in a little water to bring the measure up to 5 c. of juice. Return juice to the kettle, reserving 1 c. in that to mix the pectin; combine pectin and reserved juice and bring to a full boil, stirring constantly. Add in the sugar, continue stirring, and boil hard for 2 min.
- Remove from heat, skim, and immediately pour into warm sterile half-pint jars, leaving 1/4-inch headspace. Cap and give a 5 minute warm water bath.
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