Purple-Fleshed Java Plum Jelly

• 2 cups Java plum juice (8 cups firm-ripe plums and 1½ cups water)
• 1 cup water
• ½ cup lemon juice
• 7 cups sugar
• ½ bottle liquid pectin

Makes 10 six oz. glasses.

To prepare juice:
Sort fully ripe plums. Wash and remove stems. Place in a kettle with water and cook until fruit is soft (20 to 25 minutes). Extract juice. Allow sediment in juice to settle before pouring off clear liquid for jelly.

To make jelly:
Measure juice and water into a kettle. Stir in sugar. Place on high heat and stirring constantly, bring to a full rolling boil that cannot be stirred down. Add pectin and bring again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.