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Plum Jelly

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Winner Blue Ribbon 2001 Santa Clara County Fair ("good flavor")!

Note to kind reader: This is a version of jelly that I don't make anymore. Peeling plums to make jelly? Give me a break. I would recommend you cruise over to the Plum-Apple Jelly recipe instead. It's really much better. Really.

3 pounds peeled, pitted plums - pit by squeezing the plums through your hand
3 cups water
6 cups sugar - be sure to use cane sugar not beet sugar
6 tablespoons liquid pectin
Pit the plums and tie the pits in a piece of cheesecloth. Cook the plums, water and pits for an hour until very soft, mashing during cooking. Put the plum pulp in a jelly bag and let drip overnight. You should use 3 cups of the liquid. Bring the sugar and liquid to a full boil, add the pectin and boil hard for 1 minute. Skim the foam.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 6 - 8 oz. jars

 

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