NO PECTIN APPLE PLUM JELLY
Apple plum jelly made with no added pectin.
Provided by Renee Pottle
Categories Preserves
Time 1h40m
Yield 3 half-pints
Number Of Ingredients 4
Steps:
- Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
- Repeat with the plums.
- Add apples and plums to a large pot. Add water.
- Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
- Strain juice through a damp jelly bag or layers of cheesecloth.
- Make the Jelly: Measure the juice. You should have about 3 cups of juice.
- Pour juice into a large pot. Add sugar.
- Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
- Stir to dissolve sugar.
- Bring to a boil over high heat, stirring constantly.
- Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
- Or, use the sheet test method to determine if the jelly has set.
- Remove from heat, skim foam if necessary.
- Ladle into sterilized jars leaving ¼ inch headspace.
- Process in a water bath canner for 5 minutes.
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