Plum Jelly Without Added Pectin Recipes

Steps:

• To prepare juice. Select about one-fourth underripe and three-fourths ripe plums. Sort, wash, and cut into pieces; do not peel or pit. Crush fruit, add water, cover and bring to boil on high heat. Reduce heat; simmer 15 to 20 minutes, or until fruit is soft. Extract juice. To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or until mixture sheets from spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process. This recipe yields 5 six-ounce glasses.

Steps:

• Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
• Repeat with the plums.
• Add apples and plums to a large pot. Add water.
• Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
• Strain juice through a damp jelly bag or layers of cheesecloth.
• Make the Jelly: Measure the juice. You should have about 3 cups of juice.
• Pour juice into a large pot. Add sugar.
• Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
• Stir to dissolve sugar.
• Bring to a boil over high heat, stirring constantly.
• Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
• Or, use the sheet test method to determine if the jelly has set.
• Remove from heat, skim foam if necessary.
• Ladle into sterilized jars leaving ¼ inch headspace.
• Process in a water bath canner for 5 minutes.