"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wild Plum Jelly Recipe

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This recipe for Wild Plum Jelly, by , is from The Rozzel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Rozzel

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds wild plums, halved and pitted
4 cups water
1 pkg powdered fruit pectin
7 1/2 cups sugar

Directions:
Directions:
1. In a stockpot, simmer plums and water until tender, about 30 min.

2. Line a strainer with 4 layers of cheesecloth and place over a bow.

3. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 min or until liquid measures 5 1/2 cups.

4. Return to the pan. Add pectin; stir and bring to a boil.

5. Add sugar; bring to a full rolling boil. Boil 1 min, STIRRING CONSTANTLY.

6. Remove from heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 in headspace. Remove airbuble; wipe rims and adjst lids

7. Process for 5 min in a boiling water canner

Number Of Servings:
Number Of Servings:
Yeild 8 half-pints

 

 

 

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