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SANDHILL PLUM JELLY 4 lb. Sandhill plums, washed 1/2 c. water 8 c. sugar 1 pkg. Sure-Jell Wash and discard bad plums. Put in 5 quart Dutch oven and cook with 1/2 cup water. Bring to a full boil; simmer 5 minutes or until soft. Put in jelly bag or cone-shaped colan- der and squeeze out plum juice into a bowl. Wash 8 ounce jars, lids and bands. Put jars in a pan of water and sterilize while cooking jelly. Put lids in cold water. Measure 6 cups cooked plums; if not enough juice, you can add water to make up the difference. Place in five quart Dutch oven. Add one box Sure-Jell pectin and bring the mixture to a full rolling boil over high heat, stirring constantly. Quickly add sugar to juice and bring to full rolling boil; boil one minute. Remove from heat and skim foam. Put in sterile jars and seal. Fill to 1/8-inch of top. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |