Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 1/2 c Sugar
1 Box fruit pectin
4 c Wild plum juice
1 1/2 c Water
Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit
pectin into juice and water, using a large pot, as the pot must not be
more than 1/3 full to allow for a full rolling boil (a boil that cannot be
stirred down). Bring to a full boil over high heat, stirring constantly.
At once stir in sugar. Stir and bring to a full rolling boil, boil hard
for 1 minute, stirring constantly with a wooden spoon. Remove from heat.
Skim off foam with metal spoon. Immediately ladle into hot pint jars,
leaving 1/8 inch space at the top of the jars. Wipe any spills from rims
and threads of jars with a damp cloth. Quickly seal the jars by covering
with hot lids. Screw bands on firmly. Let jelly stand to cool. Check
seals, store in cool, dry place.
