Hello friends! Today, we're making delicious plum jelly from scratch. These plums were freshly picked last night, making them perfect for this easy recipe that anyone can follow.
Why Make Plum Jelly?
Plum jelly is a fantastic way to preserve the fresh taste of plums to enjoy year-round. It's a simple process that can be done even in the cooler months when you have more time and don't want to heat up your kitchen.
What You Need:
Plums: Freshly picked plums (frozen plums can also be used).
Sugar: You'll need a lot of it, so be prepared.
Pectin: We prefer Sure-Jell brand for the best results.
Jars, Bands, and Lids: Various sizes depending on your preference.
Butter: A small amount to reduce foaming.
Cheesecloth or Clean Towel: For straining the juice.
Preparing the Plums
Washing: Start by washing the plums thoroughly to remove any bugs or dirt.
Boiling: Place the washed plums in a large stockpot. Fill with water and bring to a hard boil for about 5-7 minutes to kill any germs. Then, reduce to a simmer until the juice is a rich color.
Extracting the Juice
Straining: Use a strainer to remove the plums from the pot. You can also use a cheesecloth or a clean towel to strain the juice, ensuring no fruit pieces remain.
Measuring: Measure out five and a half cups of juice per batch. If needed, add a little water to reach the precise amount.
Making the Jelly
Mixing Pectin: Pour the measured juice into a pot and add one package of Sure-Jell pectin. Add a dab of butter to reduce foaming.
Boiling: Bring the mixture to a boil that doesn't stop when stirred. Add six and a half cups of sugar all at once, stirring continuously.
Cooking: Return to a boil and cook for one minute. Then, remove from heat.
Filling the Jars
Preparing Jars: Ensure your jars are hot to prevent breaking. Place them on a towel to avoid direct contact with cold surfaces.
Filling: Use a funnel to fill each jar, leaving a bit of headspace at the top.
Cleaning Rims: Wipe the jar rims with a hot, damp cloth to ensure a clean seal.
Sealing: Place the lids and bands on the jars, tightening to fingertip tightness. Turn the jars upside down for five minutes, then return them to the upright position and leave them undisturbed for 24 hours.
Storing and Enjoying
Checking Seals: After 24 hours, check the seals by pressing the center of each lid. If it doesn't pop, the jar is sealed.
Labeling: Label your jars with the date and contents.
Storing Juice: Any leftover juice can be refrigerated for up to two days and used to make additional batches of jelly.
Conclusion
And there you have it, homemade plum jelly! It's simple, delicious, and perfect for gifts or enjoying yourself. Happy canning
Hello friends! Today, we're making delicious plum jelly from scratch. These plums were freshly picked last night, making them perfect for this easy recipe that anyone can follow.
Why Make Plum Jelly?
Plum jelly is a fantastic way to preserve the fresh taste of plums to enjoy year-round. It's a simple process that can be done even in the cooler months when you have more time and don't want to heat up your kitchen.
What You Need:
Plums: Freshly picked plums (frozen plums can also be used).
Sugar: You'll need a lot of it, so be prepared.
Pectin: We prefer Sure-Jell brand for the best results.
Jars, Bands, and Lids: Various sizes depending on your preference.
Butter: A small amount to reduce foaming.
Cheesecloth or Clean Towel: For straining the juice.
Preparing the Plums
Washing: Start by washing the plums thoroughly to remove any bugs or dirt.
Boiling: Place the washed plums in a large stockpot. Fill with water and bring to a hard boil for about 5-7 minutes to kill any germs. Then, reduce to a simmer until the juice is a rich color.
Extracting the Juice
Straining: Use a strainer to remove the plums from the pot. You can also use a cheesecloth or a clean towel to strain the juice, ensuring no fruit pieces remain.
Measuring: Measure out five and a half cups of juice per batch. If needed, add a little water to reach the precise amount.
Making the Jelly
Mixing Pectin: Pour the measured juice into a pot and add one package of Sure-Jell pectin. Add a dab of butter to reduce foaming.
Boiling: Bring the mixture to a boil that doesn't stop when stirred. Add six and a half cups of sugar all at once, stirring continuously.
Cooking: Return to a boil and cook for one minute. Then, remove from heat.
Filling the Jars
Preparing Jars: Ensure your jars are hot to prevent breaking. Place them on a towel to avoid direct contact with cold surfaces.
Filling: Use a funnel to fill each jar, leaving a bit of headspace at the top.
Cleaning Rims: Wipe the jar rims with a hot, damp cloth to ensure a clean seal.
Sealing: Place the lids and bands on the jars, tightening to fingertip tightness. Turn the jars upside down for five minutes, then return them to the upright position and leave them undisturbed for 24 hours.
Storing and Enjoying
Checking Seals: After 24 hours, check the seals by pressing the center of each lid. If it doesn't pop, the jar is sealed.
Labeling: Label your jars with the date and contents.
Storing Juice: Any leftover juice can be refrigerated for up to two days and used to make additional batches of jelly.
Conclusion
And there you have it, homemade plum jelly! It's simple, delicious, and perfect for gifts or enjoying yourself. Happy canning
