Can you make jelly with Stanley plums?

You absolutely can make jelly with Stanley plums! They are a great choice for jelly because they are:

* High in pectin: Pectin is the natural gelling agent in fruit, and Stanley plums are particularly high in it. This makes them ideal for making jelly without needing to add extra pectin.

* Tart: The tartness of Stanley plums provides a lovely balance to the sweetness of the jelly.

* Versatile: You can use them to make classic plum jelly or get creative with flavored jellies by adding other ingredients like lemon zest, ginger, or spices.

Here's a basic recipe for Stanley plum jelly:

Ingredients:

* 4 cups Stanley plums, pitted and chopped

* 4 cups sugar

* 1/2 cup water

Instructions:

1. Prepare the plums: Wash, pit, and chop the plums. You can also use a food mill to puree them for a smoother jelly.

2. Combine ingredients: In a large saucepan, combine the plums, sugar, and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.

3. Cook and skim: Reduce the heat and simmer for 15-20 minutes, skimming off any foam that rises to the surface.

4. Test for set: To check if the jelly is set, drop a small amount onto a chilled plate. If it sets up quickly, it's ready.

5. Ladle into jars: Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids.

6. Process in a water bath: Place the jars in a water bath canner and process for 10 minutes.

7. Cool and store: Remove the jars from the canner and let cool completely. Once cool, you can store your delicious Stanley plum jelly in a cool, dark place.

Tips for success:

* Use ripe plums: Ripe plums are sweeter and higher in pectin, making for better jelly.

* Don't overcook: Overcooked jelly can become cloudy or tough.

* Use a good quality pectin: If you want to add extra pectin, choose a low-methoxyl pectin for best results.

Enjoy your homemade Stanley plum jelly on toast, crackers, or use it as a glaze for meats!