Sandplum Jelly

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   ["For the sandplum juice:", "Place the well-washed and picked over sandplums into a large pot and add the water. Over medium heat bring to a boil and allow plums to simmer until plums pop and ""mush"" and you no longer see any whole plums. Strain juice into a bowl through a sieve (lined with a cheesecloth if so desired).", "For the jelly:", "Sterilize the half pint jars according to standard canning procedures.", "Measure sandplum juice and pour into a big pot. Mix in real fruit pectin. In a separate bowl measure sugar. Do not add sugar to the juice yet.", "Bring juice and pectin mixture to a rolling boil over medium-high heat while stirring. Add sugar all at once and return to a rolling boil. Boil for 1 minute.", "Ladle hot jam into hot sterilized jars, cover with lids and screw on bands. Process the jars in a water bath according to standard canning procedures for 5 minutes. Remove them from the water bath and set on the counter to cool. Check seals after 24 hours. Store any that didn't seal properly in the refrigerator."]

* Per serving · 4 servings · Values may vary.

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