Wild Mexican Plum Jelly Makin 048 clairelinn Flickr

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Let stand until liquid in bowl measures 5-1/2 cups, about 30 minutes. Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 in. headspace.

Wild Mexican Plum Jelly Makin 053 clairelinn Flickr

Growing up, we had a beautiful red plum tree. And Plum Jelly is my absolute favorite jelly. Experience the essence of juicy, tangy plums captured in every jar of this pretty plum jelly. This Plum Jelly is absolutely the best of ALL the jellies. It has a sweet-tart taste that can't be faked. Try to get ripe plums - there are many varieties.

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The optimal time for harvesting Mexican plums in Texas is late summer to early fall. The fruit typically ripens from late July to September, depending on the weather conditions and location within the state. It's crucial to assess the fruit's ripeness by observing its color which progresses from green to dark red or purple when ready.

Plum Jelly Recipe (with pectin) Sweet Southern Blue Jam Recipes

For every pound of plums, add in 1 pound of sugar and 1 tablespoon of lemon juice. 1 lb Wild Plums. 1 lb sugar. 1 tablespoon lemon juice. Pit the plums and place them into a thick bottomed pot. Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices. Add in sugar and stir.

PLUM JELLY Recipe 2 Just A Pinch Recipes

Bring water to a simmer and cook fruit until softened, mashing with a potato masher. (about 10-15 minutes) Line a colander with a jelly bag or cheesecloth and place atop a deep pan. Dump softened mashed plums into the colander & place in the fridge overnight to fully strain the juice.

Plum Jelly Recipe (with pectin) Sweet Southern Blue Recipe Plum

Add the pectin, butter and sugar and stir well. Bring the mixture to a rolling boil, reduce heat to medium-low and simmer until the mixture reaches 220 degrees on a candy thermometer. Remove from heat and skim off any foam. Ladle the jelly mixture into hot sterilized jars leaving 1/4 inch head space.

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Step 1 - Prepare. 1 - Prepare plum juice (get directions to make plum juice) and pour into a large pan (6 quarts or larger). 2 - Prepare canning jars. Wash 10 - 8 ounce canning jars, screw bands, and lids in hot soapy water and rinse. Place bands and jars in pans of hot, nearly boiling water over low heat. (Make sure to drain completely.

Wild Mexican Plum Jelly Makin 048 clairelinn Flickr

Using 5 cups of pulp and 1 box of the pectin, bring to a boil and boil for 60 seconds. Add 7 Cups of sugar at once stirring constantly to dissolve and bring to a hard boil. Continue to boil and stir for 60 seconds. Set off stove, ladle into jars and screw lids on tightly. Water bath for 10 to 15 minutes under simmering water.

Cooking With Mary and Friends Plum Jelly

Strain the fresh juices through cheesecloth or a jelly bag. In a large pot, combine the plum juice and pectin. Bring the mixture to a rolling boil. Stir in the sugar. Then return to a full rolling boil. Boil hard for one minute. stir the jelly constantly. Remove from plum jam from the heat and skim off any foam.

Sweet Red Plum Jelly The Moonlit Kitchen

Mexican plum fruit is colorful in the fall garden. As a landscape tree, Mexican plums grow to be 20 feet tall and 25 feet wide. Their trunks are extremely coarse-textured with large plates of bark peeling off all through the year. Their leaves are equally coarse-textured, and the branches do have occasional thorns.

Plum Jelly Recipe (with pectin) Sweet Southern Blue Plum Jelly

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.

(about 1 1/2 pints) I have two fairly large wild mexican plum trees

Remove the pits from the pulp. Discard the pits. Put the plums and water in a deep pot. Bring it to a boil and simmer on medium heat, covered, for 10 minutes. While the plums are cooking. Get together a bowl, colander, and cheesecloth. Pour the plums and water the cheesecloth and let it drain for 20-30 minutes.

Sand Plum Jelly Recipe Plum jelly recipes, Sand plum jelly recipe

In a jam or other large, heavy-bottomed, non-reactive pot set over medium-high heat, toss together the chopped plums, peaches and 2½ cups of sugar. When the sugar has melted, turn the heat up to high and add 2 tablespoons of your reserved habañero syrup, your diced/reserved jalapeño and the chopped ginger. Stir to combine well.

Pin on plum Desserts

Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off.

Homemade Plum Jelly The Cooking Bride

Put the plums in a large stockpot with one cup water and bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes. Ladle the plums and juice into a mesh strainer to strain out the solids. Don't mash the fruit as it will go through the strainer and into the juice which will make your jelly cloudy.

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