Plum And Tarragon Jelly Recipes

PLUM JELLY

Steps:

• Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
• Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
• Place jars on a towel to cool until lids pop. Press lids to confirm the seal.

WILD PLUM JELLY

Steps:

• In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid 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. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

PLUM AND TARRAGON JELLY

Steps:

• 1. Combine 2 cups water and 2 cups sugar in a deep pan, boil until the sugar dissolves.
• 2. Add plums cut in halves. The pan/pot must be big enough to hold it all. Mine is a 3-liter, works well.
• 3. Let simmer on low heat stirring regularly but gently, so all plums are covered in the syrup but not broken. Some will break, so don't let the perfectionist in you go bezerk.
• 4. When all plums have boiled for a bit, remove from heat. This can be done the day before, or whenever you have a bit of time and plums aplenty to play with.
• 5. For the tarragon jelly, wash and let dry the herb, chop or tear the leaves and stalks together, cutting off the rough bottom parts and any dirty or rotten leaves.
• 6. Put the tarragon into a small pot, add 2 cups water and citric acid (or 2 cups apple/grape vinegar) and bring to boil on low heat.
• 7. Add 1 cup sugar, continue simmerring until the sugar dissolves. Honey works well instead but mind the dosage.
• 8. Remove from heat, let cool to room temperature, then drain the syrup. throw away the leaves.
• 9. Going back to plums. Remove the whole and broken (if any) plums from the pot or drain the syrup. You should have about 0.5-0.7 liter of syrup depending on how juicy your plums are. Use the plums for another jam, pies or whatever, we don't need them here any more.
• 10. Combine the plum syrup and the tarragon syrup in one pot, taste for sweetness/acidity. If too sweet, add some lemon juice.
• 11. Add pectin, agar-agar or any other gellant but not gelatine! Use the instructions for the dosage on the gellant package.
• 12. Bring to boil on low heat stirring regularly to avoid pectin lumps. Do not boil for over 3 minutes or the gellant will break down.
• 13. Pour into jars, cover. Make sure the jars are filled to the brim to avoid air under the lid.
• 14. Enjoy!