Japanese Plum Jelly
 
... submitted by angel-food.chat 
from nsw, australia 
 
5 lb.  japanese plums, crushed (about 4 1/2 qt.)
1 cup  water
6 cup  sugar
1/2 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 1/2-inch headspace. wipe rims. seal as directed 
 
 
 
http://www.simpleinternet.com/recipes/ 
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on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 12598) Mirror: rec.food.recipes: Sun, May 18, 2003


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