Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Slotted spoon
Large bowl
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Dishwasher or boiling water for jar sterilization
Ingredients
Fresh Plums: 1.5kg / 3 lbs
Bottled Lemon Juice: 44ml / 3 tbsp
Water: 125ml / 0.5 cups
White Sugar: 1.4kg / 7 cups
Pectin: 57 g / 1 package / 7 tbsp
Ice
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
Wash, and remove stems from the plums.
In a large pot, bring enough water to cover all the plums to a boil
In a large bowl, place enough water and ice to cover all the plums
Score each plum with a shallow x on the bottom
Blanch the plums by placing them in the boiling water for 1 minute.
After 1 minute, using a slotted spoon transfer the plums from the boiling water to the ice water.
Remove the skins by peeling them off with your hands, if they do not come off easily, repeat the blanching process above.
once skinned, chop the plums into small pieces and remove the pits.
Place the chopped plums in a bowl with the lemon juice, mix to coat.
3. Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Cook the Fruit and Pectin
Place the plums and water in a pot.
Add the pectin/sugar mixture.
Bring the mixture to a full rolling boil over medium to high heat, mixing constantly to prevent burning.
Once boiling, add the remainder of the sugar and stir in to dissolve.
Return the mixture to a full rolling boil for 1 minute.
Remove any foam from the surface.
While the mixture is boiling, place your lids in a bowl warm them by covering in warm (not boiling) water.
5.Test for Gel Set
Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.
If not, return to heat with a small amount of additional pectin and re-boil for 1 minute.
6. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
7. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 5 minutes
Adjust for altitude:
1,001–6,000 ft: 10 min
Above 6,000 ft: 15 min
8. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.