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1
Pit, don't peel, plums.
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2
Finely chop or possibly grind fruit.
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3
Place in large saucepan, add in 1 1/2 c. water.
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4
Bring to a boil.
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5
Cover and simmer 10 min, stirring occasionally.
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6
To extract juice, place prepared fruit in a dampened jelly bag or possibly several thicknesses of cheese cloth.
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7
Allow ample time for juice to drip through.
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8
When dripping is almost ceased, or possibly to speed up the extraction, gently press or possibly squeeze bag.
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9
Use 5 1/2 c. of juice, place juice in large saucepan.
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10
Stir in fruit pectin, bring to a full rolling boil, immediately stir in sugar, bring to a full rolling boil stirring continuously.
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11
Boil for 1 minute.
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12
Remove from heat.
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13
Skim off foam, place in prepared jelly jars.
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14
Preparation of jelly jars: Place jars in boiler or possibly cooking utensil sufficiently deep to allow water to flow over top of jars, bring to a boil.
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15
Fill with jelly while still warm, wipe rim with a damp cloth to remove any jelly.
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16
Place lids, which have been heated in warm water, on jars, tighten rings over lids, return to boiler and boil for 5 min at slow boil.
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17
Remove from water and allow to cold.
