Plum Jelly.

METHOD

• Use only fully ripe fruit.
• To prepare the juice, crush the fruit thoroughly but do not peel or pit.
• Add 6 fl oz water.
• Bring to a boil, cover and simmer for 10 minutes.
• Place in a jelly cloth or bag and squeeze out the juice.
• Measure the sugar and 1 1/2 pints juice into a large saucepan and mix.
• Bring to a boil and add Certo at once. Stir constantly.
• Bring to a full rolling boil and boil hard for 30 seconds.
• Remove from the heat, skim, pot and cover in the usual way.