Sandplum Jelly

• FOR THE JUICE:
• 1 gallon Sandplums
• 2 cups Water
• FOR THE JELLY:
• 6 cups Sandplum Juice
• 6 Tablespoons Real Fruit Pectin
• 6 cups Sugar
• 8 whole Half-pint Canning Jars, Lids And Rings

1. For the sandplum juice:
2. Place the well-washed and picked over sandplums into a large pot and add the water. Over medium heat bring to a boil and allow plums to simmer until plums pop and "mush" and you no longer see any whole plums. Strain juice into a bowl through a sieve (lined with a cheesecloth if so desired).
3. For the jelly:
4. Sterilize the half pint jars according to standard canning procedures.
5. Measure sandplum juice and pour into a big pot. Mix in real fruit pectin. In a separate bowl measure sugar. Do not add sugar to the juice yet.
6. Bring juice and pectin mixture to a rolling boil over medium-high heat while stirring. Add sugar all at once and return to a rolling boil. Boil for 1 minute.
7. Ladle hot jam into hot sterilized jars, cover with lids and screw on bands. Process the jars in a water bath according to standard canning procedures for 5 minutes. Remove them from the water bath and set on the counter to cool. Check seals after 24 hours. Store any that didn't seal properly in the refrigerator.

gallon, water, sandplum juice, sugar, canning

Taken from tastykitchen.com/recipes/canning/sandplum-jelly/ (may not work)