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Recipe(tried): Natal Plum Jelly

Preserving - Jams, Jellies
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Natal Plum Jelly

Select a variety of very ripe and not so ripe fruit. Wash fruit, cut into quarters and place into a saucepan with a little water (approx 2 Tablespoons per cup of fruit) Cook until fruit is very soft and loosing it's color.

Strain through a jelly bag to get the juice.

Measure the juice and then bring it to a simmer. Add 1/2 to 3/4 cup of sugar for each cup of juice. Simmer until it reaches 222 degrees F. Skim off any white scum, and pour into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal, label, and store.

Good Luck !
I have also put the fruit in a zip lock bag in the freezer until I get enough to make jelly and it still works! Just thaw them and use them like they were fresh - you may not need to add as much water when simmering to get the juice.
MsgID: 014863
Shared by: Sue, Tampa FL
In reply to: ISO: natal plum jelly
Board: Vintage Recipes at Recipelink.com
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