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Fresh Plum Jelly

Yield about 3 half pints


  • 3 pounds fresh plums, stemmed
  • 6 cups water
  • 3 1/3 cups sugar

How to Make It

  1. Combine plums and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes. Remove seeds from plums; return to cooking liquid, and mash slightly. Strain plum mixture through a jelly bag or 4 layers of cheesecloth, reserving 5 cups juice. Discard pulp.

  2. Combine 5 cups juice and sugar in a large Dutch oven; bring to a rolling boil, stirring frequently. Boil until mixture reaches 220° on candy thermometer, stirring frequently. Remove from heat, and skim off foam with a metal spoon.

  3. Quickly pour jelly into hot, sterilized jars, leaving 1/2-inch head space. Cover at once with metal lids, and screw bands tight.

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