Name: Wild Plum Jelly
Ingredients: Stephen Ceideburg; 6 lb Small plums; 1 3/4 c Water; 1 Box Sure-Jell

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

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”