Japanese Plum Jelly

Ingredients

5 pounds Japanese plums, crushed (about 4 ½ qt.)
1 cup water
6 cups sugar
1/2 ounce bot (6 size) liquid pectin

Preparation

1
Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do not press pulp through strainer. Strain juice through 2 thicknesses of cheesecloth. Mix 3 cups plum juice and the sugar. Heat, stirring constantly, to full rolling boil that cannot be stirred down. Add pectin. Heat<

Tools

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Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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