2024-11-22
Plum Jelly – vintage Loblaws recipe Plum Jelly

Plum Jelly – vintage Loblaws recipe

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Plum Jelly - vintage Loblaws recipe

Course Side Dish
Servings 42 oz.

Ingredients

  • 3 cups plum juice
  • 4 cups sugar
  • 1 box fruit pectin powdered
  • 3/4 cup cold water

Instructions

  • 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 That is an outdated way of canning/ preserving.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.
 

As always printer friendly copies:

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Find this content useful? Share it with your friends!
Skip to content