| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 7 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 6 | lb | Small plums |
| 1 3/4 | c | Water |
| 1 | Box Sure-Jell |
INSTRUCTIONS
Suli Potter and Karen Frerichs of Berkeley and San Francisco, respectively, are devotees of the wild plums that abound in Berkeley. They have come up with lovely clear jelly made from the plums. The flavor is just slightly tart, a nice change from too- sweet jellies. Potter advises, "Follow the Sure-Jell instructions with mindless fidelity. " Leaving skins intact, cook plums in the water for 5 to 10 minutes. Crush plums as they cook with the back of a wooden spoon. Squeeze through a jelly bag and follow the Sure-Jell instructions. You will have 6 3/4 CUPS juice. Makes 7 or 8-1/2 pints. PER TABLESPOON: 20 calories, 0 g protein, 5 g carbohydrate, 0 fat, 0 g cholesterol, 0 mg sodium, 0 g fiber. From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg
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