Plum Jelly Without Added Pectin
- 4 cups plum juice
- (takes abt 3 1/2 lbs plums, 1 1/2 cups water)
- 3 cups sugar
To prepare juice. Select about one-fourth underripe and three-fourths ripe plums. Sort, wash, and cut into pieces; do not peel or pit. Crush fruit, add water, cover and bring to boil on high heat. Reduce heat; simmer 15 to 20 minutes, or until fruit is soft. Extract juice.
To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or until mixture sheets from spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process.
This recipe yields 5 six-ounce glasses.