No Pectin Apple Plum Jelly Food

PLUM JAM

Steps:

• Place the plums and sugar in a heavy-bottomed jam pot, ensuring that they fill it no more than halfway (the jam will foam up during cooking).
• Turn the heat to high and bring the mixture to a boil, stirring frequently to avoid scorching (8-10 minutes).
• Once the plum/sugar mixture is boiling hard, turn the heat down a bit to medium or medium-high to prevent scorching or overflows. Continue to stir frequently, and cook until the jam reaches gel stage. (That's 220 degrees when tested with an instant-read thermometer). It should take roughly 20 minutes at a boil, or 30 minutes total cook time, but can vary based on the fruit used.
• Once it reaches gel stage, ladle the mixture into prepared jars. Store in the refrigerator for immediate use, or freezer for up to 6 months. Or water bath can for long term storage.

NO PECTIN APPLE PLUM JELLY

Steps:

• Prepare juice: Wash apples. Do not peel or core. Cut apples into wedges.
• Repeat with the plums.
• Add apples and plums to a large pot. Add water.
• Cover and bring to a boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
• Strain juice through a damp jelly bag or layers of cheesecloth.
• Make the Jelly: Measure the juice. You should have about 3 cups of juice.
• Pour juice into a large pot. Add sugar.
• Note: The amount of juice may vary. Use ¾ as much sugar as you have of juice.
• Stir to dissolve sugar.
• Bring to a boil over high heat, stirring constantly.
• Cook and stir until jelly has set; usually at 8 degrees above boiling water temperature or about 220 degrees.
• Or, use the sheet test method to determine if the jelly has set.
• Remove from heat, skim foam if necessary.
• Ladle into sterilized jars leaving ¼ inch headspace.
• Process in a water bath canner for 5 minutes.

CERTO® PLUM JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pit unpeeled plums. Finely chop or grind fruit; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BLACK PLUM & GINGER JAM (WITHOUT PECTIN)

Steps:

• Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
• Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
• Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
• Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
• Enjoy!