Are you sick of reading about beach plums yet? ;-) I think I ended up with about 6 quarts of plums after an hour or so of picking out at Sandy Hook on Sunday. I had no idea how many I'd need, so I just kept picking until my arm hurt from carrying the bucket, then I headed back. At home I washed and stemmed the plums and contemplated them for a while in the colander. I love the duskiness that clings to each plum, like dew.
Once they boiled for a while on the stove, the plums split and suddenly looked like cranberries. Kind of strange. I mashed them up a bit and then drained all of the juice out into a pryex bowl that wouldn't stain.
Sorry for the fuzzy photo. I was left with 7 cups of juice - I froze 3 cups and used just 4 in my recipe. I added a whopping 6 cups of sugar and a box of Sure-Jell pectin and cooked it for a bit on the stove and then jarred it up with my husband's help. There are eight 8 oz. jars on the kitchen counter and tonight I finally sampled some. I was happy to see that the jar had sealed properly, and the jelly had the proper consistency -not runny! I don't have any nice bread in the house so I spread a little on a Ritz cracker with some cream cheese. It's nice, but very sweet and doesn't have the tart *bite* that I expect from beach plum jelly. I need to adjust the recipe before the next batch, maybe add a bit of lemon juice or something.
Do the jelly-makers out there know if I can adjust the ratio of sugar without affecting the consistency of the jelly? I know there is some magic at work between the sugar and pectin ratio, but don't quite understand it.
a return Visit
1 year ago