RECIPE FOR COOKED WILD
BY: Jim Rich
Plums – 5 lb.
Prepared juice – 5 ˝ cups
Sugar – 6 ˝ cups
Makes about 9 cups
Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over
Flat lids in saucepan, let stand in hot water until ready to use. Drain well before filling.
Wash and sort plums. Place whole plums in 8 quart pot. Add 1 ˝ cups water. Bring to boil, reduce heat, cover and simmer for 10 minutes, stirring often. Fill colander ˝ full of plums over another saucepan and use mall to mash juice from plumbs. (note- you will have some pulp, this is OK.)
Discard seeds and extra pulp. This will make aprox. 2 batches.
Measure exact amount of prepared juice into a 6- or 8-quart saucepan. (If necessary, add up to
˝ cup water to get exact amount of prepared juice needed.)
on high heat
Stir 1 box pectin (SURE-JELL®) into juice. Add ˝ teaspoon butter or margarine to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn’t atop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly. Turn jars upside-down for 5 minutes, then turn upright and let stand for 24 hours.
you try this recipe please e-mail me and let me know whether or not you like it.
Thanks. click for email
If you try this recipe please e-mail me and let me know whether or not you like it. Thanks. click for email