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Japanese Plum Jelly

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ready in: under 30 minutes
serves/makes:   12

recipe id: 3906
cook method: stovetop

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5 pounds Japanese plums, crushed
1 cup water
6 cups sugar
1/2 bottle (6 ounce size) liquid pectin


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 to full rolling boil. Boil 1 minute; remove from heat. Quickly skim off foam. Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims. Seal as directed

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508 calories, 1 grams fat, 129 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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