I Like Toast and Jam

Early Fall, late summer, I see the Beach Plums ripening. Getting big and fat, and as they turn the right colours, I start picking them. All summer I've been picking raspberries, for Making Jelly, but these Beach Plums? Those are personal. I picture my mom, as I was growing up, making jellies, and the scent of the beach plums cooking down is one of my strongest memories.

So, for me, after I've collected all the Beach Plums I can find, it's time! Over the course of the season, I'll pick them, wash them, and boil the fruit down. Once boiled down, I freeze the juice and keep collecting. Once I get enough, into a large pot the frozen beach Plum juice goes. Put a small plate into the freezer.


At the same time, into a huge pot of boiling water I'll add all the jars to sterilize. In another pot, I toss in the rings for the lids, and the actual lids.



While the juice is defrosting, and coming to a boil, I squeeze out the juice of one large orange. Strain it, to keep out pulp.
Measure out 1/2 cup of sugar for each cup of juice. Other jellies are one for one sugar for one part juice... but beach plum is awesome a bit more tart than most!



When the juice is boiling, add the sugar, stirring constantly! Stir in one some powered pectin (measure amounts base don your liquid, and the directions on pectin box)


Once the sugar and juice are boiling, set the timer for 15 minutes.



Use a strainer to skim off any froth or goop collecting on the top of the pot. At this point time for a test of the juice to see if it gels. I cheat and use the freezer plate. Take it out, and use a spoon to spread a thin layer on the frozen plate. If it turns to jelly right away, it's done!

At this point, take all your glass jars and line them up. I have a wide mouthed canning funnel. It keeps any spills and drips from touching the rim of the jars (and prevents spoilage, contamination, etc.)

Fill each jar to within 1/4" of the top.


Place the lid on, and using a potholder, tighten the rim on top. For the next hour or so, while the jars cool, tighten the lids every 15 minutes or so. As the jelly cools, you should hear a tin POP! That means the jars and lids have created a vacuum. If you don;t get a vacuum, try boil and re-pour. If you're not getting a vacuum, the jelly cannot be saved for any length of time, and must be refridgerated and used immediately.





Last, nice labels, for the front. Beach Plum Jelly. I also use a Sharpie to write month and year, on top. NEVER reuse the lids, since the process destroys the integrity of the seal. Your jelly will never be safe unless you use fresh lids for each batch.