Post by carnation037 on Sept 27, 2002 13:07:38 GMT -6
Plum Jelly
4 c. plum juice or juice and pulp
1 box fruit pectin
18 - 20 pks of Equal
...or 12 pks Sweet 'n Low
...or Splenda to equal same
Measure the juice/pulp into large a saucepan. Stir in
the pectin and let sit about 10 minutes. Bring to a full
rolling boil, while stirring, that cannot be stirred down
over a high heat. Boil for 1 1/2 to 2 minutes. Remove from
heat.
Add the sweetener to taste and stir for 2 minutes to mix
thoroughly. Skim off any foam with a metal spoon and pour
into hot sterilized, jars, leaving 1/4" space at top. Wipe the
threads and jar rims clean with a damp towel. Seal with
new lids according manufacturer's instructions.
Process in a boiling water bath for 10 minutes or store
in the refrigerator.
4 c. plum juice or juice and pulp
1 box fruit pectin
18 - 20 pks of Equal
...or 12 pks Sweet 'n Low
...or Splenda to equal same
Measure the juice/pulp into large a saucepan. Stir in
the pectin and let sit about 10 minutes. Bring to a full
rolling boil, while stirring, that cannot be stirred down
over a high heat. Boil for 1 1/2 to 2 minutes. Remove from
heat.
Add the sweetener to taste and stir for 2 minutes to mix
thoroughly. Skim off any foam with a metal spoon and pour
into hot sterilized, jars, leaving 1/4" space at top. Wipe the
threads and jar rims clean with a damp towel. Seal with
new lids according manufacturer's instructions.
Process in a boiling water bath for 10 minutes or store
in the refrigerator.