The color of the jelly is so beautiful; it was made with very ripe red and yellow plums. Mr. K. gave me a giant bag of plums and they were on the verge of turning into wine. After washing them and pulling out the pit (yes, they were that soft), I cooked them down in the Dutch oven. When the peels were slipping off and the pot was a bubbling, fragrant mass, I added a bit at a time to my makeshift chinois. The juice dripped slowly and I pressed the pulp. The plums produced about 8-10 cups juice and a few cups of pulp.
Sugar and pectin added and...voila!...plum jelly. I only had a few jars so the lot of it will sit a covered refrigerator dish. I covered and saved the pulp because I remember reading that it makes fantastic fruit leather. If anyone knows of a good fruit leather recipe, let me know!
Off to start my quiet time, the best part of my day.
That looks so yummy! :-)
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