I’m so excited.  I finally beat the birds to some of the plums this year.  The plum tree in my yard is very, very old and there are only a few limbs that are still alive and produce fruit.  For the last couple of years the birds have beat me to those red, juicy plums but not this year ! There is this one mocking bird that  all of the hand waving, yelling, and  wild body gestures hasn’t deterred.  He sits on the limb right above my head and yells right back at me.  I decided he could have the plums out of my reach if he would just leave me enough  to make some jelly.  Apparently it was a compromise he would live with since, as you can see, I have plum jelly !

I used the recipe from the Ball Blue Book

Combine juice and pectin in a large saucepot

Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

Add sugar and heat again to a full rolling boil. Boil hard for 1 minute. 

Remove from heat; skim off foam quickly.

I use a spoon to skim the foam into a nearby bowl.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace.

Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.  

Process in a Boiling Water Canner for 5 minutes

If you are new to canning or need additional instructions , check out the National Center for Home Food Preservation.

Plum Jelly

• 5 1/2 cups plum juice
• 1 package dry pectin
• 7 1/2 cups sugar

Directions:

1. Combine juice and pectin in a large saucepot.
2. Bring to a boil.
3. Stir in sugar and return to a rolling boil.
4. Boil hard 1 minute, stirring constantly.
5. Remove from heat.
6. Skim foam if necessary.
7. Ladle hot jelly into hot, sterile jars; 1/4″ head.
8. Process 5 minutes in boiling water canner.

Makes about 8 half pints

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