Vanilla Cardamom Plum Jelly

1. 1

   Prepare jars and lids by sterilizing in hot water.

2. 2

   Line a colander with cheesecloth and place it inside a bowl.

3. 3

   Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.

4. 4

   Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.

5. 5

   Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.

6. 6

   Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.

7. 7

   Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.

8. 8

   Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.