Plum Jelly Recipe Oven & Range Cleaning

Plum Jelly Recipe Oven & Range Cleaningplum jelly recipe

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This is an easy recipe, so easy in fact that, once made, you can remember it from year to year. You will need some sort of jelly bag, easy to find if you haven’t already got one. Try http://www.lakeland.co.uk. You will also need a small plate, a stirring spoon, about 3 x 1 lb clean dry jars, and jam pot wax seals and lids. In addition, use a medium sized stainless steel saucepan, and a jam funnel helps when pouring into jars. Again, most of the accessories are readily available from Lakeland as well as other outlets.

 

Plum Jelly Recipe Ingredients

3 lbs (about 1.5 kilos) plums

1 lb (about .5 kilo) granulated sugar to every pint of juice

About 1.5 pints (about 50 ml) water

Plum Jelly Recipe Method

Put your jelly strainer over a large glass or china bowl. I put mine on the tiled floor in our kitchen, simply because I find it easier to pour the boiled fruit and juice in from above, rather than lifting the hot saucepan high enough if the strainer is on a worktop.

Wash the plums, then simmer in the 1.5 pints of water until they become soft and you can squeeze them against the pan sides with the spoon. Some of our garden plums will do this in about 5 minutes, but others more slowly. Depends on your own batch. DO NOT LEAVE the pan. You definitely don’t want burnt fruits!

Turn fruits and liquid out into the jelly bag, and leave to drip overnight. Don’t be tempted to speed the process along by pushing the fruit down into the bag, or the result will be a cloudy jelly.

Next day, pop your jars in your oven, and turn on to minimum heat. Put the small plate in the fridge.

Measure out the juice which has dripped into the large glass bowl from the jelly bag. Pour into the saucepan Add the proportionate amount of sugar, and dissolve over the lowest heat, stirring frequently. When all the sugar has dissolved, gradually increase the heat until you see a “rolling boil”. This may sound odd if you haven’t made a preserve before, but it becomes obvious as you increase the heat to boiling.

Again DO NOT LEAVE the pan.

To check for setting point (which can be anything from about 5 minutes to 15/20 at rolling boil), spoon a small amount of the jelly on to the cold plate. Leave it a minute till cold, then push your forefinger across the jelly. It will be at setting point when the jelly wrinkles.

Remove the jars from the oven. Stand them on a heat proof surface. Pour the hot liquid into the jars, using the jam funnel if you have one. Fill almost to brim. Put a wax disc on each jar (mind your fingers!), then seal with lids.

Allow to cool, wipe over, and store. You can label the outside of the jars if you wish. Store for a few weeks to allow the flavour to intensify. Delicious served with roast pork for example, and cold cuts or even, dare I suggest, with peanut butter on toast.

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