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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Plum jelly

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Fruits

plum jelly

Plum jelly

William Schafer

Plum jelly with liquid pectin

Ingredients

Procedure

  1. Prepare jars as in long boil method.
  2. Measure juice into large kettle. Stir in sugar.
  3. Place on high heat and stir constantly; bring quickly to a full rolling boil.
  4. Add pectin, bring to full rolling boil again. Boil hard for 1 minute.
  5. Pour jelly immediately into hot half-pint or pint canning jar and process following the recommended procedure.

Plum jelly with powdered pectin

Ingredients

Procedure

  1. Prepare jars as in long boil method.
  2. Measure juice into large kettle. Add pectin. Stir well.
  3. Place on high heat and stir constantly; bring quickly to a full rolling boil.
  4. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
  5. Remove from heat; skim off foam quickly.
  6. Pour jelly immediately into hot half-pint or pint canning jar and process following the recommended procedure.

Related resources

Reviewed by Suzanne Driessen 2016

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