Passion Fruit Jelly (Copy)

• 4 cups juice (about 4 lbs. ripe plums)
• 6½ cups (2 lbs. 14 oz.) sugar
• ½ bottle fruit pectin

First, prepare juice. Pit, then crush about 4 pounds fully ripe plums. Add 1 cup water, bring to a boil and simmer covered for 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups juice into a very large sauce pan. (Sour Clingstone plums make best jelly.) If sweet plums or Freestone prune plums are used – use only 3½ cups of prepared juice and add ¼ cup strained lemon juice.

To make the jelly: To the four cups of juice in saucepan add the exact amount of sugar specified. Mix well. Place on high heat and bring to a boil, stirring constantly. At once stir in fruit pectin. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with a metal spoon, and pour quickly into jelly glasses or jars. Cover at once with 1/8 inch hot paraffin. Yield about 8 medium glasses.