Today we will can an Amazing Plum Jelly. Stay tuned for the video and recipe explaining things step by step
Recipe follows at the bottom.
Please note, I am not an expert in food preservation, or pickling, or even homesteading. I am just a woman who loves to put flavorful food on the table to feed my family.
If you found something interesting, educational or inspirational in this post, stay tuned for more adventures in food and everyday life with:
Kate, the Busy Boomer
Plum Jelly
Ingredients
4 ½ cups prepared juice
3 cups sugar, divided
1 package powdered pectin
Method
Mix powdered pectin into ½ cup sugar and stir to combine well. Set aside
Stir sugar/pectin mixture into cool juice in large sauce pan. I like to pour mine through a mesh strainer to get out any clumps.
Turn on heat and bring to a full rolling boil while stirring constantly.
When juice has reached a full rolling boil add 1 Tablespoon of butter and remainder of the sugar and begin to stir again. Continue stirring until juice returns to a full rolling boil. Cook for 1 minute.
Remove from heat source and allow to cool for 1 minute.
Skim off any foam that remains at the surface using a metal spoon.
Fill your preheated jars up to one inch headspace. Clean your rim and threads with a vinegar moistened paper towel to remove any sugars or oils which could interfere with the seal.
Place the prewarmed lid on the jar and add the ring. Tighten ring to fingertip tight. Move jar into a waterbath canner being sure the water level is at least 1 inch above the lids of the jars when all jars are loaded.
When all jars are in the prewarmed canner, add at least ¼ cup of vinegar to water and bring the temperature up to a boil. When the canner has reached a full rolling boil set the timer for 5 minutes of processing.
After timer has gone off, turn off heat and wait one minute.
Remove jars to warm, draft free area to cool for 24 hours.
When totally cooled, remove rings and check for seal. If sealed, wash jars, label them and place them in your pantry.
Enjoy!
