|Wild Plum Jelly|
Wild Plum Jam:
wild plums - as many as you can gather
water to just cover plums
sugar - 3/4 cup for every 8 oz. plum sauce
jelly jars w/the lids
Place picked-over (remove blemished plums, leaves, stems, etc.) plums in a large pot and just cover with water. Bring to a boil and cook, stirring often, until plums begin to split and have cooked down.
Line a strainer with cheese cloth and pour in the cooked plums. (Be careful! HOT!) Let the plums drain over night. Next morning, measure how much plum juice you have and put back into a pot. Bring to a boil and for every 1 cup of plum juice, add 3/4 cup sugar. Cook mixture until it begins to thicken. (When you dip a spoon into the mixture, two beads of juice should form into one bead and then very slowly drip off - it's a touchy-feely kind of thing, not an exact science.) In the meantime, place the jelly jars upside down into another pot of boiling water, along with the lids, and boil for about 5 - 10 minutes until they are sterilized. Remove from the water with tongs.
Ladle the plum juice/jelly into the jars and put the lids on. Let cool and distribute to those friend who are worthy of sharing in your hard labor!
'till we feast again!