Plum Jelly – vintage Loblaws recipe
- 3 cups plum juice
- 4 cups sugar
- 1 box fruit pectin (powdered)
- 3/4 cup cold water
- 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.
*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 That is an outdated way of canning/ preserving.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.
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