pounds fully ripe plums cups water (1.75 ounce) box fruit pectin tablespoon unsalted butter cups granulated sugar
INGREDIENTS
1/2
1/2
1
Slice the plums in half and remove and discard the pits. Don’t bother peeling them.
2
Place the plums in a large stockpot. Add the water. Bring the pot to a boil, then cover and simmer over medium heat for 10 minutes.
3
Strain the juice by pouring through a fine mesh strainer or line a colander with several layers of cheesecloth. Allow the fruit to drain for about 30 minutes. Discard the fruit or find another use.
4
You should have about 5 ½ cups of plum juice. Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
5
Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top with a metal spoon.
6
Ladle the jelly into clean jars. Jelly can be stored for three months in the fridge.
Yield
1 Tbsp
calories
50 kcal per serving
Time
1 minute