pounds fully ripe plums cups water (1.75 ounce) box fruit pectin tablespoon unsalted butter cups granulated sugar
Slice the plums in half and remove and discard the pits. Don’t bother peeling them.
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.
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.
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.
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.
Ladle the jelly into clean jars. Jelly can be stored for three months in the fridge.
50 kcal per serving