Wild Plum Jelly Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
6 lbs: Small plums,
1 3/4 cup: Water,
1 Box: Sure-Jell,
Directions:
Suli Potter and Karen Frerichs of Berkeley and San Francisco,
respectively, are devotees of the wild plums that abound in Berkeley.
They have come up with lovely clear jelly made from the plums. The
flavor is just slightly tart, a nice change from too- sweet jellies.
Potter advises, "Follow the Sure-Jell instructions with mindless
fidelity. "
Leaving skins intact, cook plums in the water for 5 to 10 minutes.
Crush plums as they cook with the back of a wooden spoon. Squeeze
through a jelly bag and follow the Sure-Jell instructions. You will
have 6 3/4 CUPS juice.
Makes 7 or 8-1/2 pints.
PER TABLESPOON: 20 calories, 0 g protein, 5 g carbohydrate, 0 fat, 0 g
cholesterol, 0 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
Source from luhu.jp
respectively, are devotees of the wild plums that abound in Berkeley.
They have come up with lovely clear jelly made from the plums. The
flavor is just slightly tart, a nice change from too- sweet jellies.
Potter advises, "Follow the Sure-Jell instructions with mindless
fidelity. "
Leaving skins intact, cook plums in the water for 5 to 10 minutes.
Crush plums as they cook with the back of a wooden spoon. Squeeze
through a jelly bag and follow the Sure-Jell instructions. You will
have 6 3/4 CUPS juice.
Makes 7 or 8-1/2 pints.
PER TABLESPOON: 20 calories, 0 g protein, 5 g carbohydrate, 0 fat, 0 g
cholesterol, 0 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
Source from luhu.jp
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