The Purple Passion

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Once "mushified," the plum residue should be left to cool for a few moments. Then pour it into a jelly bag which has been draped over a colander and inserted into another pot.

The plum mush should be left to drip through the jelly bag, until all of the juice has been collected in the second pot. This may take several hours; letting it drain overnight may be practical. The plums should not be squeezed to get the juice out, else the jelly will become clouded. Also, it would be best to either "mushify" all red, or red with yellow plums. A jam or jelly containing all yellow plums might taste too bland.

Note: Plums may be kept refrigerated for a few days if there is a necessary delay in preserving them. This may occur when there has been a limited daily harvest, as a result of a slow ripening crop.

To ensure jelling, one box of prepared pectin (1 3/4 dry ounces) should be used for every six cups of cooked plum juice. To begin converting the juice to jelly, the juice should first be brought to a boil, then the pectin added.

Next, add 7 1/2 cups of sugar, and stir the mixture to avoid scorching.

Bring the mixture to a boil again, and keep it boiling for a minute or two before removing the pan from the heat. Foam should be skimmed off the top—before the hot cooked mixture is poured into jars to jell.

Some people like to scald their jars with hot wa ter before putting their juice into them; while others prefer heating the jars in an oven at 200°F. for about 15 minutes. Sealing can be accomplished with melted paraffin or domed lids, according to package directions.

Finally, store and enjoy!

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