Instructions

1. Prepare the Plums

   • Wash the plums thoroughly. Cut them in half, remove the pits, and place them in a large pot.

2. Extract the Juice

   • Add 1 ½ cups of water to the pot and bring it to a boil over medium heat. Simmer for 20–30 minutes, mashing the plums occasionally to release their juice.

3. Strain the Juice

   • Pour the cooked mixture through a jelly bag or cheesecloth, letting the juice drain into a bowl. Do not press the pulp—this keeps the jelly clear.

4. Prepare the Jelly Mixture

   • Pour the strained plum juice back into a clean pot. Stir in pectin and bring the mixture to a rolling boil, stirring constantly.

5. Add the Sugar

   • Quickly add the sugar all at once and stir until dissolved. Return to a rolling boil and let it boil for 1–2 minutes. Remove from heat.

6. Check for Doneness

   • Use the plate test: Drop a small amount on a chilled plate. If it wrinkles when pushed, it’s ready.

7. Skim and Jar the Jelly

   • Remove any foam from the surface. Ladle the hot jelly into sterilized jars, leaving ¼ inch of space. Wipe the rims clean.

8. Seal and Process

   • Secure the lids and process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

9. Cool and Store

   • Let jars cool at room temperature. Store in a cool, dark place for up to a year.