PLUM JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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[email protected]This jelly is delicious! I made it with some plums from my tree and it turned out perfectly. The jelly is thick and flavorful, with a beautiful deep red color. I love the combination of sweet and tart flavors.
Randall Lukas
[email protected]I'm not a big fan of plum jelly, but this recipe is pretty good. It's not too sweet and it has a nice tart flavor.
Haji Usman
[email protected]This jelly is okay, but I've had better. It's a little too sweet for my taste.
Solo Kaf
[email protected]I followed the recipe exactly, but my jelly didn't turn out right. It's too thick and it doesn't have a very good flavor.
I'M x ABDULAZIZ
[email protected]This jelly is a little too tart for my taste, but it's still pretty good. I think I'll try adding some sugar next time I make it.
farzana muntaka
[email protected]I love this jelly! It's so flavorful and versatile. I've used it on toast, pancakes, and even ice cream. It's also great as a glaze for chicken or pork.
Phionah Kanshabe
[email protected]This is the best plum jelly I've ever had! It's so easy to make and it tastes amazing. I'll definitely be making this again.
Dan Lee
[email protected]This jelly is a great way to use up extra plums. It's also a really versatile condiment. I've used it on toast, pancakes, and ice cream. It's also great as a glaze for chicken or pork.
Osei Blessing
[email protected]I've made this jelly several times now and it's always a hit. It's so easy to make and it tastes amazing. I love spreading it on toast or using it as a glaze for chicken or pork.
Paulette Niwemuhoza
[email protected]This plum jelly is absolutely delicious! I made it with some plums from my tree and it turned out perfectly. The jelly is thick and flavorful, with a beautiful deep red color. I love the combination of sweet and tart flavors.