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Export 2 ingredients for grocery delivery
Step 1
Slice the plums in half and remove and discard the pits. Don’t bother peeling them.
Step 2
Place the plums in a large stockpot. Add the water. Bring the pot to a boil, then cover and simmer over medium heat for 10 minutes.
Step 3
Strain the juice by pouring through a fine mesh strainer or line a colander with several layers of cheesecloth. Allow the fruit to drain for about 30 minutes. Discard the fruit.
Step 4
You should have about 5 ½ cups of plum juice. Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
Step 5
Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top with a metal spoon.
Step 6
Ladle the jelly into clean jars. Jelly can be stored for one year in the fridge.
Step 7
Jelly can also be canned using the water bath canning method. Leave ¼ - inch of headspace in each jar. Top with lids and bands. Process for 10 minutes. Unopened jars can be stored in a cool, dry place for up to 2 years.
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