Japanese Plum Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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<