Mash the plums, add just enough water to cover them and boil until softened. Then you will need to strain the liquid to remove the seeds and skins to make jelly. Use a jelly bag or some muslin (washed) or several layers of cheesecloth to strain it all. Measure how much juice you end up with and add amount of sugar needed and the pectin.

Linked the instructions below.

Dave

Here is a link that might be useful: NCHFP - Plum Jelly

I have to ask digdirt - why try to mash the plums first? Sounds like hard work. They burst anyway when you boil them up.

Sis and I made plum jelly using the recipe on the Sure Jell box insert paper. It turned out totally awesome. It really helped that we had absolutely the best plums ever to use. Everyone is really pleased with the results.

Hi Flora - I mash primarily because the wild plums are so much smaller. Takes them longer to pop. Easy with an old potato masher.

And the way they are usually picked/stripped of the branch includes many hard ones. Mashing lets me ID the hard ones and remove them. I think it also releases more flavor.

JME

Dave

OK - but why remove the hard ones? Don't slightly under ripe fruit contain more pectin? And you're going to strain them out anyway. Guess I'm just lazier than you.

Dave, sorry so long in getting back to you. Thanks for the link and your helpful comments. I live in a rural area...had to get to the Sure Gel store! Anyway, planning on giving it a try tomorrow!

Don't slightly under ripe fruit contain more pectin?

Flora - yes they do but I don't like to include the hard crunchy ones just because they are bitter. I'm going to add pectin anyway so it's mostly a taste issue with me. Whatever works for you is fine.

Dave