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Wednesday, September 10, 2014

Beach Plum Jelly

This recipe comes from my mother in law and it is one that she has been making (according to Nick) every summer for his whole life. Maybe I was too pregnant to waddle down the bushy paths last summer but this year the beach plums seem to be going crazy. I have always been intimated by making jelly at home but his recipe is straight forward and has three decades of family testing behind it.

Beach Plum Jelly
Makes 6 8-ounce jars

First Step is to make juice:
10 cups whole beach plums
2 cups water
Place the beach plums in a large saucepan, crush, and add water.  Simmer, uncovered, for about 20 minutes or until soft. While they cook, crush the fruit with a potato masher periodically and stir to keep from sticking.

Filter the juice through jelly bag or strainer lined with cheese cloth. Hang your straining system over a bowl and let it drip overnight. DON'T SQUEEZE, no matter how tempted you are to get more juice.  Jelly will be cloudy if you squeeze.

Yield:  3 1/2 cups beach plum juice

Second step is to make jelly:
3 1/2 cups beach plum juice
6 cups sugar
3 ounces liquid pectin (1 pouch)
Place all the above ingredients in large saucepan and mix well. Bring to boil over high heat and boil hard for  1 minute - stirring constantly. Remove from heat - skim off foam with the back of a spoon.
Pour into the prepared jars (note below). Cover jars, seal, and let stand until set.  Jar lids will pop when sealed.

Note: Sterilize the jars by placing them in a large pot, cover with water, and boil for 10 minutes. Place the lids and rings in a separate pot, bring to a bowl, then lower to keep warm.

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