Okie Grannie Wild Plum Jelly
Yield
1 batchPrep
15 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
|
| 4 | cups |
italian plum (roma) tomatoes
juice |
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | l |
sugar
|
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
|
| 946 | ml |
italian plum (roma) tomatoes
juice |
|
| 355 | ml |
water
|
|
Directions
Measure sugar and set aside.
Do not reduce amount of sugar.
Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than ⅓ full to allow for a full rolling boil (a boil that cannot be stirred down).
Bring to a full boil over high heat, stirring constantly.
At once stir in sugar.
Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon.
Remove from heat.
Skim off foam with metal spoon.
Immediately ladle into hot pint jars, leaving ⅛ inch space at the top of the jars.
Wipe any spills from rims and threads of jars with a damp cloth.
Quickly seal the jars by covering with hot lids.
Screw bands on firmly. Let jelly stand to cool.
Check seals, store in cool, dry place.
