First off: Loblaws hasn’t been in this area since the late 70s. Bells supermarkets used to carry the Loblaws branded items but1. I don’t know when that ended and 2. they’ve been out of business since 1992ish.
To Prepare the Juice:
Crush fully ripe plums. (Do not peel or pit). Add 3/4 cup of water, bring to a boil, simmer, covered, 10 minutes. Place in jelly cloth or bag; squeeze out juice. Measure 3 cups into very large saucepan.
To make the jelly:
Measure sugar; set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin; stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil; boil hard 1 minute, stirring constantly.
Remove from heat, skim, pour quickly into glasses. Seal at once.
Notes
*note recipe indicates using Paraffin to seal the jars. That is an outdated way of canning/ preserving. I have purposely left out processing time to make the jelly "shelf stable". Instead I would suggest storing the jelly in the refrigerator.
Loblaws grocery stores was founded in Toronto, Ontario in 1919. By 1928 they had expanded into the United States, including the Buffalo, NY area. In the mid-1970s the Buffalo stores were bought out by Bells supermarkets. The two companies still maintained a working relationship where Loblaws supplied Bells with generic foods (First the yellow and black “No-Frills” line & later the slightly more upscale “President’s Choice”). Bells lasted another twenty years in the Buffalo area before being bought out by Quality Markets. Loblaws is currently the largest supermarket chain in Canada.
