Wild Cherry Plum Jelly
In our Mid July field notes, I mentioned making wild plum jelly. Here is a super simple recipe for Mossygoat Farm’s Wild Cherry Plum Jelly. This recipe will work well for any small plum and there is no need to skin or pit the fruit. You will need approximately 10 cups of plums for 8 half-pints of jelly. For printable recipe click here. (Please excuse the funny font colors in this pdf, I tried everything I could think of to fix the issue)
Ingredients:
10 cups plums
1/3 cup water
6 cups sugar
1/4 cup lemon juice
8 half-pint jars with lids
Directions:
Place whole plums and water in a large pot over medium-high heat. Stir and mash until plums are cooked and the skins and seeds separate easily. A potato masher works well for this step.
Below are the plums when they are finished cooking.
Remove from heat. Place a colander over a large bowl and carefully pour mixture into colander, letting liquid drain into bowl. Press on solids to help press liquid out.
Return liquid to large pot. Add sugar and lemon juice. This type of plum contains enough acid to can without the addition of lemon juice, but in this case the lemon juice aids in gelling so please do not omit. Heat over medium-high heat and stir until sugar dissolves. Cook rapidly, while stirring frequently to gelling point approximately 220℉.
Remove from heat and ladle into clean hot half-pint jars. If canning, leave 1/4” headspace and process for 10 minutes in a boiling water canner (up to 1,000’ elevation).
I hope you enjoy your plum jelly! Click on the picture below to print a pdf. Please excuse the funny font color changes in this pdf. I tried everything I could think of to fix this issue.
