Beach Plum Jelly Add one pound washed, ripe fruit to a large pot. Crush or prick with a fork. Add enough water to just cover the fruit, but the fruit should not float (approximately 8 cups of water). Cook over a low heat and then bring to a moderate boil for 15 to 20 minutes, until the fruit is soft and losing its color. Strain through one thickness of moistened cheesecloth or jelly bag. Return the strained pulp to the pot, add another 8 cups of water, and boil for about 10 minutes. Skim of any froth that forms. Strain again and save the juice. Mix the pulp and the juice, and concentrate by passing through four thicknesses of cheesecloth. Then add 6 cups of sugar and 2 ounces pectin and bring to boil again. Boil mixture 10-20 minutes. The mixture should thicken and is ready once it is thick enough so that two large drops forming on the back of a spoon meld or gel into one. Pour mixture into sterilized glass containers. Yield is about 18 ounces of jelly for every pound of fruit
Posted on: Tue, 02 Sep 2014 18:34:14 +0000
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