Making Jams and Jellies
without added pectin
- Plum juice (1 pound plums and ½ cup water)
- Sugar (¾ cup to each cup of juice)
Yield: About 8 or 9 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Juice—Wash plums well. Crush
fruit, add water, cover and bring to a boil over high heat. Reduce heat
and simmer 15 to 20 minutes or until fruit is soft. When fruit is tender,
pour everything through a double layer of dampened cheesecloth or a damp
jelly bag. Suspend the bag over a bowl or pan, using a stand or colander
to hold the bag. Drain the juice without pressing or squeezing, which
will cause cloudy jelly. If a fruit press is used, the juice should be
restrained through a jelly bag.
To Make Jelly—Sterilize
canning jars. Cook juice down until thick and cherry colored. Measure
juice into a saucepot, add sugar and stir well. Boil over high heat until
the temperature measures 8°F above the boiling point of water (220°F
at sea level), or until the jelly mixture sheets from a metal spoon. (See
Testing Jelly Without Added Pectin.)
Remove from heat; skim off foam quickly. Pour hot jelly immediately into
hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars
with a dampened clean paper towel; adjust two-piece metal canning lids.
Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Plum Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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