I've had this recipe for ages. Each year when the wild plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
- 5 pounds wild plums, halved and pitted
- 4 cups water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 7-1/2 cups sugar
- In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
- Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 8 half-pints.
Originally published as Wild Plum Jelly in Taste of Home August/September 1994, p59
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