No pectin needed for this recipe when you blend ripe plums with just a few less-ripe ones. The Lazy-Cook's Wild Plum Jelly! #TexasHomesteader
Harvest & wash wild plums. For a firm jelly, be sure to harvest both juicy-sweet perfectly ripe as well as slightly unripe plums to get the most natural pectin.
Place washed plums into a large stockpot and add just enough water to cover. Bring water to a simmer and cook fruit until softened, mashing with a potato masher. (about 10-15 minutes)
Line a colander with a jelly bag or cheesecloth and place atop a deep pan. Dump softened mashed plums into the colander & place in the fridge overnight to fully strain the juice.
The next morning measure strained juice and add 3/4 cup granulated sugar for each cup of juice. Stir together in a large stock pot.
Simmer juice over medium-high heat stirring frequently until juice reaches 220 degrees (at sea level) This takes me about 15-20 minutes.
If desired, ladle into sanitized jars leaving 1/4" head space. Seal in a water-bath canner for 10 minutes.
NOTE: Quantity of jars of Plum Jelly depends upon the amount of plums you harvest. Just add 3/4 cup of sugar for each cup of pulp/juice you cook out.