Monday, September 8, 2014

The Wild Plum Finally Tamed!

It's that time of year when all of the gardens and crops that our local farmers have planted, start to yield bounties of fruits and vegetables. It's the same with wild berries, vegetables, and fruit too. If you're one of those folks who likes to walk in the woods and pick those juicy morsels, here is a great recipe for Wild Plum Jelly.

Wild Plum Jelly

5 pounds of wild plums: halved and pitted
4 cups water
1 package (1 3/4 ounce) powdered fruit pectin
7 1/2 cups sugar


1). In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measure 5 1/2 cups.

2). Return liquid to pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute; stirring constantly.

3). Remove from heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars; leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and adjust lids. Process jars for 5 minutes in a boiling water canner.

Yields: about 9 half pints.

Submitted by Jill Macnamara, an Associate Broker with RE/MAX Lakes Area Realty in our Nisswa office. The jam was made by hubby Rod Romine, and the recipe is courtesy of Taste of Home. Click HERE to read about Jill as she celebrates 20 years in the Real Estate business!

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