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Beach Plum Jelly

16 cups beach plums
5 cups water
lemon juice

Over the years I have refined beach plum picking and jelly making.
I pick the berries and after desteming and cleaning them I pack
them into freezer bags with 8 cups in each. These may be kept frozen
for over a year. I thaw 16 cups of the berries and crush them in
a food processor. Then add 5 cups of water, bring to a boil and
simmer for 30 minutes. I then simply let this drip through a food
collander. The juice can also be frozen and kept for a later date.
To make the jelly put 6 1/2 cups of the prepared juice and 1/2 cup
lemon juice into a big pot. Add 12 cups sugar (a 5 lb bag plus 2
cups. Bring to a boil and once boiling, add 2 envelopes of Certo.
Boil for one minute and remove from heat. Skim off the foam and
place in sterilized jars. I always double the recipe as it is easier
to mea sure and I always freeze the berries for future use. It
makes the process painless if done in stages. I have been doing
this for 35 years and it is guaranteed to taste better than other
beach plum recipes. I have never had it fail.


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