Plum Jelly
Raw plums right from the tree to make jelly that will keep in a home canning jar on the pantry shelf until opened. If processing for canning then mixture should be a bit watery. The canning process will thicken the jelly.
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Recipe Summary
Ingredients
5
Original recipe yields 5 servings
Directions
Cook's Note:
If you don't want to can these, cook the jelly a bit longer: check doneness by dropping a small spoonful of jelly onto a frozen plate. Let sit for 1 to 2 minutes; if jelly appears to gel, it is ready. Continue cooking if jelly appears thin and runny. When jelly has reached desired consistency, ladle into clean jars with hermetic seals. Allow to cool completely before storing in the refrigerate.
Nutrition Facts
Per Serving:
724 calories; protein 1.6g; carbohydrates 185.9g; fat 0.6g; sodium 1.4mg.
Full Nutrition