• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Wild Plum Jelly

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • Stephen Ceideburg
  • 6 lb Small plums
  • 1 3/4 c Water
  • 1 Box Sure-Jell


Suli Potter and Karen Frerichs of Berkeley and San Francisco, respectively,
are devotees of the wild plums that abound in Berkeley. They have come up
with lovely clear jelly made from the plums. The flavor is just slightly
tart, a nice change from too- sweet jellies. Potter advises, "Follow the
Sure-Jell instructions with mindless fidelity. "

Leaving skins intact, cook plums in the water for 5 to 10 minutes. Crush
plums as they cook with the back of a wooden spoon. Squeeze through a jelly
bag and follow the Sure-Jell instructions. You will have 6 3/4 CUPS juice.

Makes 7 or 8-1/2 pints.

PER TABLESPOON: 20 calories, 0 g protein, 5 g carbohydrate, 0 fat, 0 g
cholesterol, 0 mg sodium, 0 g fiber.

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