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home > recipes > sauces and condiments > japanese plum jelly
from NSW, Australia 5 lb. Japanese plums, crushed (about 4 ½ qt.) 1 c. water 6 c. sugar ½ bottle (6 oz. size) liquid pectin Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do not press pulp through strainer. Strain juice through 2 thicknesses of cheesecloth. Mix 3 cups plum juice and the sugar. Heat, stirring constantly, to full rolling boil that cannot be stirred down. Add pectin. Heat to full rolling boil. Boil 1 minute; remove from heat. Quickly skim off foam. Immediately pour jelly into hot sterilized jars, leaving ½-inch headspace. Wipe rims. Seal as directed.

Japanese Plum Jelly


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(posted May 16, 2003)

from NSW,
Australia

5 lb. Japanese plums, crushed (about 4 ½ qt.)
1 c. water
6 c.
sugar
½
bottle (6 oz. size) liquid pectin

Heat plums and water to boiling in
Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do not press pulp through strainer. Strain juice through 2 thicknesses of cheesecloth. Mix 3 cups plum juice and the sugar. Heat, stirring constantly, to full rolling boil that cannot be stirred down. Add pectin. Heat to full rolling boil. Boil 1 minute; remove from heat. Quickly skim off foam. Immediately pour jelly into hot sterilized jars, leaving ½-inch headspace. Wipe rims. Seal as directed.



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