Plum Jelly

Gather all ingredients. (Prep time: 5 minutes)

In a large, heavy-bottomed pot, combine the plums, sugar, and water. (5 minutes)

Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. (10 minutes)

Reduce the heat to medium and continue to cook, stirring occasionally to prevent sticking, until the mixture thickens and reaches the desired consistency. This can be tested by placing a small spoonful on a chilled plate; it should set quickly. (30-40 minutes)

While the jelly simmers, prepare your canning jars. Inspect five (½-pint) jars for any chips or cracks, and check rings for rust. Discard any defective jars or rings. Submerge the jars in simmering water to sterilize them until the jelly is ready. Wash new, unused lids and rings in warm, soapy water. (20 minutes)

Once the jelly has reached the desired consistency, remove it from the heat and carefully skim off any foam that has formed on the surface. (5 minutes)

Ladle the hot jelly into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. (10 minutes)

Use a clean knife or thin spatula to gently run around the inside of each jar to release any trapped air bubbles. (5 minutes)

Wipe the rims of the jars clean with a damp paper towel to remove any jelly residue. (5 minutes)

Center the lids on the jars and screw the rings on tightly, but not too forcefully. (5 minutes)

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. (10 minutes)

Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. (10 minutes)

Bring the water back to a rolling boil, cover the pot, and process the jars for 15 minutes. (15 minutes)

Turn off the heat and carefully remove the jars from the stockpot using the jar lifter. Place them on a towel-lined surface, several inches apart, and let them rest undisturbed for 12-24 hours. As the jars cool, you should hear a 'pop' sound as the lids seal. (12-24 hours)

After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn't flex or bounce back, it is properly sealed. Store the sealed jars in a cool, dark place.