Advertisement
Recipe: Beach Plum Jelly
Similar Categories: Beach, Plum, Jelly
3 pounds beach plums
2 1/2 cups water
She makes a juice from the plums by placing them in a pot with just enough
water so they don't scorch (about 2 1/2 cups for 3 lbs. of beach plums) and
lightly crushing them as they come to a boil. Snyder reduces the heat,
covers the pot, and simmers the plums, stirring frequently, until they are
soft, about 30 minutes. Then she sets the mixture to drip in a jelly bag or
a colander lined with cheesecloth. Snyder next gently presses the juice from
the pulp, then discards the pulp and cooks the juice with sugar and pectin
according to her recipe. She stirs her jelly constantly as it cooks.
(Stirring, she says, keeps all the flavor in the jelly rather than allowing
it to escape in a foam that must be skimmed.) And she cautions that no two
batches of beach plums-and thus no two batches of beach plum jelly-are ever
alike.
2 1/2 cups water
She makes a juice from the plums by placing them in a pot with just enough
water so they don't scorch (about 2 1/2 cups for 3 lbs. of beach plums) and
lightly crushing them as they come to a boil. Snyder reduces the heat,
covers the pot, and simmers the plums, stirring frequently, until they are
soft, about 30 minutes. Then she sets the mixture to drip in a jelly bag or
a colander lined with cheesecloth. Snyder next gently presses the juice from
the pulp, then discards the pulp and cooks the juice with sugar and pectin
according to her recipe. She stirs her jelly constantly as it cooks.
(Stirring, she says, keeps all the flavor in the jelly rather than allowing
it to escape in a foam that must be skimmed.) And she cautions that no two
batches of beach plums-and thus no two batches of beach plum jelly-are ever
alike.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Beach, Plum, Jelly
| Spicy Broiled Freshwater Prawns | Bertolli Insalata Di Pollo Molisani |
