Regular plums may be substituted by adjusting the amount of sugar added to the strained juice.
Start with 1 cup, stir to dissolve completely and taste. Add more sugar as needed.
Do not alter the recipe’s other sugar amounts, to ensure jelling.
6 cups wild plums, washed and picked over
Water to cover
3 cups demerara sugar (regular granulated sugar may be substituted, if necessary)
2 teaspoons fresh lemon juice
1 package low-sugar pectin
1/4 cup demerara sugar
1 cup demerara sugar
Prepare canning jars, lids and rings in a boiling water bath and set aside.
Place plums in deep saucepan with water to cover and simmer covered until plums are
tender. Allow to cool, then sieve to remove seeds and skins, pressing as much pulp as possible
into the liquid.
Heat liquid to a simmer and stir in 3 cups sugar. Stir occasionally until completely dissolved.
Mix in lemon juice and bring to a boil.
Mix pectin powder with 1/4 cup sugar. Whisk into sweetened juice. Bring to a rolling
boil and add 1 cup sugar all at once. Stir continuously, return to boil and allow to boil for exactly
one minute. Remove from heat.
Pour into prepared hot jars, seal and process. Makes about 6 cups.
Copyright © 2010 Stefanie Samara Hamblen