Quantity: 8 to 9 half-pints
Jar size: half-pints or pints
Ingredients:
Plum juice (1 pound plums and ½ cup water)
Sugar (¾ cup to each cup of juice)
Instructions:
1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
2. Wash plums well. Crush fruit, add water, cover and bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes or until fruit is soft.
3. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag.
4. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.
5. Cook juice down until thick and cherry colored.
6. Measure juice into a saucepot, add sugar and stir well. Boil over high heat until the temperature measures 8°F above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon.
7. Remove from heat; skim off foam quickly.
8. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.
9. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
10. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner
|
|
|
Process Times at Altitudes of: |
||
|
Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
|
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source: