Okie Grannie Wild Plum Jelly

• 7 1/2 cups sugar
• 1 3/4 ounces fruit pectin, dry one box
• 4 cups italian plum (roma) tomatoes juice
• 1 1/2 cups water

1. Measure sugar and set aside.
2. Do not reduce amount of sugar.
3. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 13 full to allow for a full rolling boil (a boil that cannot be stirred down).
4. Bring to a full boil over high heat, stirring constantly.
5. At once stir in sugar.
6. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon.
7. Remove from heat.
8. Skim off foam with metal spoon.
9. Immediately ladle into hot pint jars, leaving 18 inch space at the top of the jars.
10. Wipe any spills from rims and threads of jars with a damp cloth.
11. Quickly seal the jars by covering with hot lids.
12. Screw bands on firmly.
13. Let jelly stand to cool.
14. Check seals, store in cool, dry place.

sugar, fruit pectin, italian plum, water

Taken from recipeland.com/recipe/v/okie-grannie-wild-plum-jelly-39978 (may not work)