Ripe Plum Jelly
Yield
8 cupsPrep
15 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
fruit
|
|
| 4 | cups |
juice
|
* |
| 1 | ounce |
fruit pectin, liquid
1/2 of a bottle |
* |
| 7 ½ | cups |
sugar
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
fruit
|
|
| 946 | ml |
juice
|
* |
| 28.9 | ml/g |
fruit pectin, liquid
1/2 of a bottle |
* |
| 1.8 | l |
sugar
|
|
| 237 | ml |
water
|
|
Directions
Use only fully ripened fruit.
Wash fruit. Do not peel or pit. Crush thoroughly.
Add water. Stir until mixture boils. Cover and simmer 10 minutes.
Drain through jelly bag. Measure juice and sugar into a large kettle.
Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling.
Heat to full rolling boil. Boil hard ½ minute.
Remove from fire. Skim.
