Fresh plums right from the tree make a delicious homemade jelly that will keep in a jam jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
Ingredients
- 2.5 pounds fresh plums , pitted and halved
- 4 cups white sugar
- 1 cup water
Instructions
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1
Gather all ingredients.
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2
Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
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3
Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
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4
Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
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6
Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
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7
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
Nutrition Facts
Per serving
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