Bundle of 2 D'Tox Plum Juice 6's x 2 Kinohimitsu

Plum juice stock image. Image of berry, natural, group 32896571

I moved into a house with a young wild plum tree with yellow fruit that for the first time yielded enough fruit to make jam. I used a favorite recipe: 5 lbs fruit, 5 lbs sugar, 1 box pectin, lemon juice. I've used that recipe many times with wild plums (both yellow and red) from other trees and the batches have always turned out perfectly.

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Let stand until liquid in bowl measures 5-1/2 cups, about 30 minutes. Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 in. headspace.

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How To Make Plum Juice. 1. Wash & Prep Produce. Wash and dry all fresh produce and cut the plums in half to remove the pit. 2. Blend Or Juice Plums. If you are using a blender, blend all of the ingredients along with the ice and water until liquefied. Otherwise use a cold-pressed juicer to extract the juice.

Fresh plums juice stock photo. Image of edible, blue 76233342

Put them all into a pot on the stovetop over medium high heat with the water. Once it starts turn heat down to medium to boil and put the lid on. Heat for 10 minutes, then remove. Use a cheesecloth to drain the juice from the fruit with your pot or a bowl underneath.

Plum juice stock image. Image of closeup, garden, nutrition 40206521

Discard the pits and skin or save to make vinegar, compost, etc. Puree the plum mixture in a blender for a smooth consistency with the honey, sugar, and salt, or use a hand blender. The plum sauce should have the consistency of smooth tomato sauce, but should not be thick like ketchup.

Bundle of 2 D'Tox Plum Juice 6's x 2 Kinohimitsu

Allow the puree to cool, then measure out what you need. Mix the sugar and pectin, then puree with cool plum puree in a blender. Transfer the mixture to a stove and cook on medium, and then high heat, whisking occasionally until it comes to a rapid boil. Cook until the mixture hits 220 F on the thermometer.

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Discard the pits and add pitted plums in a bowl. Chop up pitted plums and add to a pot. Add 4 cups of water and bring to a boil. Boil for 30 minutes. Use a potato masher to help break up the mixture even more. Put a colander or strainer over a larger bowl and cover with several layers of cheese cloths.

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Strain the plums using a very small holed strainer or a cheese cloth into a pot. Allow the juice to continue to drip from the plum pulp for at least 30 minutes. Measure the amount of juice you have. For every 1 cup of juice, you can add 3/4 cup-1 1/2 cups of sugar, depending on sweetness of plums and/or preference.

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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.

Plum juice stock photo. Image of studio, fresh, food 26895566

To give your wild plum jelly a tangy twist, lemon juice is the secret ingredient. Lemon juice not only adds a bright and refreshing flavor but also helps with the jelly's consistency. The natural acidity in lemon juice acts as a natural pectin, which is essential for achieving that perfect jelly texture. It also helps to balance the sweetness.

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Instructions. In a saucepan with thick bottom, add wild plums, no need to pit them if you are making JELLY. Add water to cover plums and start to boil on a medium to high heat. Stirring occasional BUT never leave pot unattended. Wild plum's will cook down for about 10 to 15 minutes, then strain through a strainer with cheese cloth.

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Wild plum juice Ingredients 1.5 cup wild plums Sugar to taste Directions 1. Cook plums in a pan with 1 cup water to soften the skin. No more than 30 minutes. Let them cool. 2. Once cooled pureed the plums in a food processor, 3 to 5 minutes or until getting a smooth consistency. Be sure not to do it too long to avoid breaking the seeds.

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Step 1 - Prepare. 1 - Prepare plum juice (get directions to make plum juice) and pour into a large pan (6 quarts or larger). 2 - Prepare canning jars. Wash 10 - 8 ounce canning jars, screw bands, and lids in hot soapy water and rinse. Place bands and jars in pans of hot, nearly boiling water over low heat. (Make sure to drain completely.

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Add 1/2 cup of water for each pound of plums and bring to a boil over high heat. Reduce to a simmer and cook 15-20 minutes, until the fruit has completely broken down. Strain the mixture through a jelly bag or a fine-mesh strainer lined with 2 layers of cheesecloth.

Fresh Plum Juice Recipe

Ladle into sterilized quart jars, leaving about 1/2 inch of head space. The juice will be cold, so I usually set my dishwasher to clean and sterilize the jars after I get the pulp draining. The jars will be cold in the morning as well. But putting cold in cold you will not get any jar breakage. If you put the cool juice in a hot jar, it will.