Wild Plum Jelly - cooking recipe

Ingredients

5 lb. wild plums, halved and pitted
4 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin
7 1/2 c. sugar

Preparation

In a large kettle, simmer plums and water until tender, about 30 minutes.
Pour through a damp jelly bag, allowing juice to drip into a bowl.
Measure 5 1/2 cups of juice; return to the kettle. Add pectin; stir and bring to a boil.
Add sugar; bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from heat.
Skim off any foam.
Pour hot into hot jars, leaving 1/4-inch headspace.
Adjust caps.
Process for 5 minutes in a boiling water bath.
Yield: about 8 half pints.