A rich red jelly that will quickly become a family favourite
Yield: 4 cups
2 1/2 pounds (1.15kg) whole plums, washed, halved, stoned and chopped
1 1/4 cups water
1 tablespoon powdered pectin (i.e. 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.  Do not press. The leftover pulp can be dehydrated into plum powder, or mixed with applesauce or yoghurt for a dehydrated fruit roll-up!
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) from the rims. 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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