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.

STEP 7

Remove the jars from the hot bath and allow to cool. You should hear a “pop” if they’ve sealed properly; you’ll see that the center of the lid is slightly concave or flat, rather than raised.

STEP 8

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