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Nutritional Info
  • Servings Per Recipe: 160
  • Amount Per Serving
  • Calories: 36.9
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.1 g

View full nutritional breakdown of Plum Jelly calories by ingredient
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Plum Jelly

Submitted by: MGARREN
Plum Jelly

Introduction

Plum jelly is not at the grocer's, least not around here. This is a classic recipe and not sugar free. Making jelly is not as hard as it seems.
No plum juice not a problem,
http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=1701174
<
BR>(All info in this can also be found in cookbooks and on the web.)
Plum jelly is not at the grocer's, least not around here. This is a classic recipe and not sugar free. Making jelly is not as hard as it seems.
No plum juice not a problem,
http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=1701174
<
BR>(All info in this can also be found in cookbooks and on the web.)

Number of Servings: 160

Ingredients

    6 cups Plum Juice* (homemade)
    8 Tbsp Ball Classic Real Fruit Pectin
    6 2/3 cup Granulated Sugar

    *used recipe calculator to determine nutrition info, then added to nutrition database without fiber value, since juice is pulp free.

Directions

Need: canning equipment, water bath pot, jar tongs, a magnet on a stick, 8 oz (half pint) canning jars, ladle, wide funnel, a big stock pot

Put juice in pot, once it is warm add pectin stirring in. Bring to a boil, add sugar, bring to a boil again (it will boil Up so no small pots unless you want to clean up a mess) and boil hard for 1 minute, remove from heat.

skim foam from top of jelly, put in a bowl or other container, as it spreads nicely and is good on toast or in sandwiches, using the ladle & funnel pour jelly into jars leaving a 1/4 inch head room, put lid pieces on place in water bath when the bath is full put the lid on the pot and boil for 10 minutes.

allow to cool, check seals after 12 - 24 hours, store in cool dry place

Need more detail, here are some good sites to help you get started:

http://pickyourown.org/allaboutcanning.htm

http://www.uga.edu/nchfp/how/can_home.html

http://www.freshpreserving.com/home.aspx (Ball)

Serving Size: makes 160, 1 Tbsp servings (10 8 oz jars)

Number of Servings: 160

Recipe submitted by SparkPeople user MGARREN.





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