Wednesday, July 3, 2013

Easy Plum Jelly

Have you ever tried Marin Homesteader's Plum Jelly? You really must try a dollop of this over diced avocado and grapefruit salad. A few mint leaves to garnish and you have a refreshing summer salad. 

Makes about 8 8-oz jars
  • 4 cups of pureed santa rosa plums (include skin. gives it some tang).
  • 1/2 cup of water
  • 4 cups of sugar
  • 1 packet of liquid pectin (or 5 TB Real Fruit Classic Pectin)

Santa Rosa Plum Jelly
1. Cook plum puree, water and sugar over medium heat until it reaches a hard boil that is hard to stir down. Turn down the heat a little and cook 2-3 more minutes.
2. Add liquid pectin and bring back to a hard boil and cook 1 minute more.
3. Remove from heat.
4. Skim foam off with a metal spoon.
5. Quickly ladle into steilized jars being sure to leave about 1/2 inch from the top.
6. Clean off top of jars, put on lid and rings until sealed. Put back into a hot water bath and boil for 5 more minutes. When you take that jars out of the hot water you may hear a popping noise as the jars seal.
* If after a few minutes your lid in not concave and pops up when you press on the top it means that the seal did not take. This just means that you are going to need to refrigerate this jam and use it right away.

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