Serves: 3
Total Calories: 1,560
Crush plums thoroughly. Place in a large saucepan. Cover with water bring to a boil and simmer, covered, for 10 minutes. Place in cheesecloth or a jelly bag let drip or squeeze to remove juice. Measure juice into a very large saucepan. There should be 1 quart.*
Add sugar mix well. Stir in pectin stirring, bring to a full rolling boil and boil hard for 1 mintue. Remove at once from heat and skim off foam with a metal spoon.
Stir in almond extract. Pour at once into hot, sterilized jars, leaving 1/8 -inch headspace. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Process in a boiling water bath for 5 minutes.
* If not enough juice, add more water to fruit pulp cook and squeeze or drip again.
This Plum Jelly recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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