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.