| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Preserves, Jams |
1 |
Servings |
INGREDIENTS
| 7 1/2 |
c |
Sugar |
| 1 |
|
Box fruit pectin |
| 4 |
c |
Wild plum juice |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
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 1/3 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
1/8 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.
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