Plum Jelly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 160
Ingredients
6 cups Plum Juice* (homemade)8 Tbsp Ball Classic Real Fruit Pectin6 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.
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:
https://pickyourown.org/allaboutcanning.htm
https://www.uga.edu/nchfp/how/can_home.html
https://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.
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:
https://pickyourown.org/allaboutcanning.htm
https://www.uga.edu/nchfp/how/can_home.html
https://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.
Nutritional Info 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
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