Wild Plum Jelly Recipe

7 1/2 c Sugar
1 Box fruit pectin
4 c Wild plum juice
1 1/2 c Water

Measure sugar and set aside. Do not reduce amount of sugar.

Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil. Bring to a full boil over high heat, stirring constantly.
At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat.

Skim off foam with metal spoon. Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals, store in cool, dry place.