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Ingredientes
- 7Â 1/2 c. Sugar
- 1 box fruit pectin
- 4 c. Wild plum juice
- 1Â 1/2 c. Water
Direcciones
- Measure sugar and set aside. Don't reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil which can't be stirred down). Bring to a full boil over high heat, stirring constantly.
- At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim off foam with metal spoon. Immediately ladle into warm pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with warm lids. Screw bands on firmly. Let jelly stand to cold. Check seals, store in cold, dry place.
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