Plum Jelly.

Plum Jelly.


     3 1/4lb Sugar
    4 lb fruit
    1/2 Bottle of Certo
    6 fl oz of water


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  • 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.


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