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Add a photoServings: 12
Ingredients
Directions
- Pit, don't peel, plums. Finely chop or possibly grind fruit. Place in large saucepan, add in 1 1/2 c. water. Bring to a boil. Cover and simmer 10 min, stirring occasionally. To extract juice, place prepared fruit in a dampened jelly bag or possibly several thicknesses of cheese cloth. Allow ample time for juice to drip through. When dripping is almost ceased, or possibly to speed up the extraction, gently press or possibly squeeze bag.
- Use 5 1/2 c. of juice, place juice in large saucepan. Stir in fruit pectin, bring to a full rolling boil, immediately stir in sugar, bring to a full rolling boil stirring continuously. Boil for 1 minute. Remove from heat. Skim off foam, place in prepared jelly jars.
- Preparation of jelly jars: Place jars in boiler or possibly cooking utensil sufficiently deep to allow water to flow over top of jars, bring to a boil. Fill with jelly while still warm, wipe rim with a damp cloth to remove any jelly. Place lids, which have been heated in warm water, on jars, tighten rings over lids, return to boiler and boil for 5 min at slow boil. Remove from water and allow to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 12 servings | |
| Calories 565 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 281mg | 8% |
| Total Carbs 145.26g | 39% |
| Dietary Fiber 2.5g | 8% |
| Sugars 142.51g | 95% |
| Protein 1.24g | 2% |
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