A few years ago, my husband and I transplanted 3 purple leaf plum trees from our yard to a military recreation area my husband manages. Mostly this was done to provide some shade for a few RV sites, but also to provide an edible fruit for his customers.
It's taken a few years, but those plum trees have now matured, and for the very first time, one tree was loaded with delicious plums.
They have a taste very similar to Damson plums and make an excellent choice for jelly or jam. Sweet and slightly tart at the same time, they are simply delicious.
I set out one morning with a large bucket to pick some of these amazing plums, and with the help of another friend, we managed to almost fill a large bucket simply by picking the ones we could reach on the lower branches. This tree was loaded, and there are still many plums unpicked we simply couldn't reach.
Upon my return home I set out to make Plum Jelly. This has to be the easiest jelly recipe you will ever try. No peeling or pitting, you simply cook down the plums in water, then strain it through a mesh colander, extracting the delicious juice used to make the Plum Jelly.
How easy is that? It's the simplest, easiest jelly recipe ever. Even if you have never canned before, you can do this.
Spread on English muffins, toast or biscuits for a delicious breakfast treat. Serve over cream cheese with crackers, heat and baste on grilled chicken or pork toward the end of grilling time, or heat and top on vanilla ice-cream, pancakes or waffles. Delicious!
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RECIPE
Ingredients
Ingredients
6 lbs. plums
4 Cups water
3 1/2 tbls Hosier Pectin or 1 3/4 oz powdered fruit pectin package (Sure-Jell)
1 tsp butter (to reduce foaming)
8 Cups sugar
3 1/2 tbls Hosier Pectin or 1 3/4 oz powdered fruit pectin package (Sure-Jell)
1 tsp butter (to reduce foaming)
8 Cups sugar
Method
In a large stockpot simmer plums and water until tender and broken down, about 30 minutes, stirring occasionally.
In a large stockpot simmer plums and water until tender and broken down, about 30 minutes, stirring occasionally.
Ladle mixture into a mesh strainer placed over a large bowl. Using the back of a spoon, press solids around mesh strainer to remove as much liquid as possible. Let stand for 30 minutes. You should have 6 cups of liquid.
Return liquid to pan, add butter and pectin. Stir and bring to a boil. Add sugar all at once and bring to a full rolling boil, stirring constantly. Boil for 1 minute and remove from heat. Skim off any foam with a metal spoon.
Ladle hot mixture into sterilized jars leaving 1/4 inch head-space. Remove air bubbles and wipe rims. Apply lids.
Process for 5 minutes in a boiling water bath or steam canner. Remove jars and allow to sit undisturbed on your kitchen counter 24 hours. Jars are sealed when button on top of lid is depressed and won't flex up and down.
Store in pantry up to one year. Open jars must be refrigerated and will keep several months.
Yield: 12 - 8 oz jelly jars
Enjoy,
Mary
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