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.