| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jelly |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Firm, ripe plums |
| 3 1/2 |
c |
Granulated sugar |
INSTRUCTIONS
Rinse plums and remove pits. Finely chop to make 4 cups. Place plums in 4
quart pot; stir in sugar until well blended. Let stand one hour.
Wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer
directs.
Bring plum mixture to boil over medium heat, stirring frequently. Continue
cooking, uncovered and stirring occasionally, until thickened, about 20
minutes.
Ladle hot jam into one hot jar at a time, leaving 1/4-inch head space. Wipe
jar rim with a clean, damp cloth. Attach lid. Fill and close remaining
jars. Process in boiling water bath for 10 minutes at sea level altitude.
Adjust accordingly for any difference in altitude.
Makes 4 half pint jars.
Source: Sunset's Canning, Freezing and Drying Typos by Dorothy Flatman 1995
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