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Wild Sandhill Plum Jelly/Jam Recipe

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This recipe for Wild Sandhill Plum Jelly/Jam is from Homemade with the Hedges, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds ripe sandhill plums
6 1/2 cups sugar
1 box powdered fruit pectin [Sure-Jell]
5 pint jars
5 new lids [flats and rims]
Directions:
Directions:
Wash plums. No need to remove stems or pits.
Place plums in large kettle twice size of plums.
Add 1 1/2 cups water.
Bring to boil, stir, cover, simmer 10 minutes.

Place clean jars and new lids in large pan water and boil 5 minutes.

-Prepare colander lined with a towel or cheesecloth.
-Pour cooked plum mixture into cloth.
-Drain juice completely, press gently, discard pulp and seeds.
-Measure precisely 5 1/2 cups juice (add water to equal 5 1/2 cups, if needed) into large kettle.
-Stir in 1 box powdered fruit pectin.
-Measure precisely 6 1/2 cups sugar in separate bowl. Bring juice/pectin to full rolling boil, stirring.
-Add sugar all at once, stir, bring to full rolling boil precisely one minute.
-Remove from heat. Skim top and ladle juice into hot jars.
-Use damp cloth to clean juice from jar rim. Tighten hot lids on hot jars. Let jars sit undisturbed until flats pop to seal.
Number Of Servings:
Number Of Servings:
8-9 cups jelly
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Sealed jars of jelly can be stored at room temperature for 1 year. Unsealed jars can be stored in refrigerator for 6 months.

Pictures: Allison’s long sleeves and gloves are just the right attire for plum-pickin. Brie, Haylee, and Jesse love to pick plums.

 

 

 

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