And you've had enough plum crumble, plum pie or plum pudding, try your hand at plum jelly! Making jelly is really easy - I'm fairly new to canning, and I have found the process to be completely painless. I made this jelly after dinner on Sunday while entertaining my in-laws.
The recipe itself is really simple.
A short list of ingredients:
4 c. juice of plums (4 lbs. of ripe plums)
1 pouch Certo fruit pectin
6 1/2 c. sugar
To get juice of plums, pit (do not peel) and finely chop plums. Place in saucepan. Add 1 cup water. Bring to a boil. Cover and simmer 10 minutes. Use strainer for clearer jelly.
While you are preparing your plum juice, you will want to make sure that you have these ready:
Have jars prepared, by washing jars with hot water, and place lids in boiling water for 10 minutes.
Now it is time to start the jelly. Stir sugar into the plum juice. Mix well. Add 1/2 teaspoon butter - this helps keep the jelly clear and free of foam. Bring mixture to full rolling boil over high heat, stirring constantly. Add Certo fruit pectin and quickly stir. Bring to full boil, and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill jars immediately. Wipe jar rims and threads. Spoon out any bubbles in jars. Cover quickly with lids. Invert jars for 5 minutes, then turn upright. Check seals after 1 hour.
You'll end up with this:
So delicious! I've used it on toast and as a filling for a chocolate cake for dessert. I plan to use it on chicken this weekend on the grill. Yum! And really simple.
Next week I hope to show you my tomato sauce recipe. In the meantime, for more great recipes, check out The Grocery Cart Challenge Recipe Swap! If you have a recipe to share, please join in the fun!
Be sure to check out the "Canning Week Blog Party - From Garden PlOTT to Kitchen POTT" hosted by Ott, A (A Latte' with Ott, A) and Jen (From Mess Hall to Bistro)! I've really been enjoying all of the fabulous recipes and tips this week. I think you will enjoy them too!