July 31, 2012

Homemade Canned Plum Jelly

It's that time of year... canning supplies are on sale in the stores and many are 'putting up' salsa, jams, jelly, green beans, peaches, tomatoes... you name it!  I had already posted this recipe years ago, but it's a favorite and the perfect recipe to use up fruit that might be ripe and ready but you've had your fill of fresh fruit to snack on.

We just returned yesterday from a quick 2000 mile trip to see family.  When we arrived home I found my fruit bowl had a few fruit that were almost over ripe - wanting to be used within a day.  That is what reminded me of jam.  Homemade jams are so easy and yet, so delicious.  Once you start to make them it's hard to go back to eating store-bought.

Plum Jelly

4 1/2 cups crushed plums with the pits removed
7 1/2 c sugar
1 packet (3 oz.) liquid pectin
8 jelly jars and 2 piece lids - sterilized

Run your jars and lids through the dishwasher hottest setting. Place the crushed plums and sugar in a large stock pot and bring to a boil on high, stirring. When it comes to a full boil, let hard boil for 1 full minute. Remove from heat. Strain through a wire strainer if a clear product is preferred, otherwise skip that step and add liquid pectin, stir smooth and skim any foam from the top. Ladle into hot jars. Wipe the mouths of jars with a hot wet cloth before sealing. Water bath the jars for 5 minutes. Remove and let cool at room temperature until the lids pop. Store in a cool dry place for up to 1 year.  

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