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Red Plum-Raspberry Jelly

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"Plums economically extend more expensive raspberries in this pretty red jelly. Perfect for spreading on scones or biscuits, it can also be used to fill linzer or thumbprint cookies."

List of Ingredients

â—¦ 2 pounds firm, ripe red plums, halved
â—¦ 1 cup water
â—¦ 4 cups raspberries (about five 6-ounce containers)
â—¦ Cheesecloth
â—¦ 4 tablespoons Ball Classic Pectin
â—¦ 3â…“ cups sugar


Recipe

Pit and chop the plums, and place in a 6-quart stainless-steel or enameled Dutch oven. Lightly crush the plums with a potato masher. Stir in the water. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Pour the plum mixture through a mesh strainer lined with three layers of dampened cheesecloth into a bowl. Let drain 3 hours or until the juice measures 3½ cups. Wash and dry the Dutch oven.

Stir together the juice and the pectin in same Dutch oven. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly. Add the sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.

Ladle the hot jelly into a hot jar, leaving ¼ inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.


Makes about 4 (½-pint) jars