Plum Jelly

By mrsjorn

Ingredients

• 5 lbs ripe plums, crushed
• 2 cups water
• 1 pouch fruit jell pectin
• 7 1/2 cups sugar

Details

Servings 10

Preparation

Step 1

Prepare home canning jars and lids according to manufacturer's instructions. Cover jars with water and boil 10 minutes to sterilize.
To prepare juice: Bring plums and water to a boil in a large saucepot. Boil gently 10 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth.
To prepare jelly: Combine plum juice and pectin in a large saucepot. Bring mixture to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary. Carefully ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps.
Process 5 minutes in a boiling water canner.