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!
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
Place the Java Plum juice and pectin into a pot and, stirring constantly, bring to a boil.
Add sugar. Turn down to low-medium heat.
Watch and stir, bringing to a boil again. Upon boiling, boil hard for one minute. Remove from heat.
Skim any foam from the mixture.
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.
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.