Day 238: Plum Jelly

Plum Jelly
Day Two Hundred and Thirty Eight (13.01.2013)
Processing: Hot Water Bath 10mins
Storage: 12 months
Yield: 4 cups
Recipe Source: referred to Ball Blue Book for processing time.

A rich red jelly that will quickly become a family favourite
2 1/2 pounds (1.15kg) whole plums, washed, halved, stoned and chopped
1 1/4 cups water
1 1/2 tablespoons powdered pectin (or 1 tablespoon Jamsetta)
3 1/4 cups white sugar, approximately
DAY 1: Make plum juice.
Simmer plums and water in a saucepan (covered) for 15 minutes.
Puree plums.
Pulse fruit with immersion blender, processor or food mill until smooth.
Extract juice overnight.
Pour puree into jelly bag (or sieve lined with 4 layers of cheesecloth) and drip overnight in the fridge.
Day 2: Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Make jelly.
Measure juice and sugar separately, with sugar amount being 1.5 x the juice amount. Whisk pectin into cold juice (approx. 2 ½ cups to 2 ¾ cups) in a saucepan. Bring to a high boil then add sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam. Ladle hot jelly into hot jars, filling to ¼ inch (0.5cm) headspace. Wipe rims and seal.
Process in hot water bath canner.
Process in hot water bath canner for 10 minutes. Turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
The next day ...
Check jars have sealed before labeling and storing in a cool, dry and dark place for up to 12 months.

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