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
508 calories, 1 grams fat, 129 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium. This recipe is low in fat.
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