INTRODUCTION
The sweetness of this jelly perfectly pairs with the natural tartness of Java Plum. Amazing on toast, PB&J, with ice cream, added to savory sauces and glazes…so many possibilities!
INGREDIENTS
3 and 1/2 cups of Java Plum Juice
1/3 packet of reduced-sugar recipe pectin
1 cup sugar
clean and sterilized jars, with lids
STEP 1
Place the Java Plum juice and pectin into a pot and, stirring constantly, bring to a boil.
STEP 2
Add sugar. Turn down to low-medium heat.
STEP 3
Watch and stir, bringing to a boil again. Upon boiling, boil hard for one minute. Remove from heat.
STEP 4
Skim any foam from the mixture.
STEP 5
Fill jars immediately with the mixture, leaving 1/4 inch (0.64 cm) of space. Wipe the rims of the jars with a clean towel and secure the lids. Proceed to the hot-bath, to create a seal for counter-storage, or cool and place in the refrigerator.
If you choose not to hot-bath seal the jars, the jelly will keep for at least a few weeks in the refrigerator.
If you seal the jars in the hot-bath, the jelly will last for about a year, without need to refrigerate.
STEP 6
Place the lidded jars into the boiling water. Do not allow the jars to touch the bottom of the pan. Keep jars submerged for about 10 minutes.
