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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sugar Plum Jelly

Many of you may have the powdered form of pectin already in your pantry. And YES, you can substitute one for the other. Liquid pectin is used in preserve, jam and jelly recipes that require cooking first while powdered pectin can be used in the same recipes, even if you aren't cooking them. One tablespoon liquid equals 2 teaspoons powdered.

In the recipe below, each pouch is 3-ounces, or 1/4-cup powdered if using. While Certo brand liquid pectin comes in 6-ounce pouches, Sure-Jell comes in 3-ounce pouches. I also use the pink box at times, which is called "Sure-Jell Liquid Pectin for Less". This means that the pectin will set up with less sugar and no sugar commonly found in most jams, jellies and preserve recipes. Use dry as you would wet pectin.

Ingredients

For 1 Batch(es)

Recipe

  • 2 cup(s) plum juice(Sunsweet brand makes a great one)
  • 3/4 cup(s) sugar
  • Juice of one large orange, strained
  • 1 teaspoon(s) grated orange zest
  • 2 (3-oz)pouches liquid pectin

Sugar Plum Jelly Directions

  1. In a food processor or blender, add the plums and apple juice. Pulse until plums are minced but still have small chunks throughout, about 10-15 seconds.
  2. In a large saucepan, bring plum/juice mixture, sugar, ornage juice and grated orange zest to a boil over high heat, stirring almost constantly .
  3. Stir in the pectin and boil for 1 minute, stirring constantly. Remove from the heat and pour into four half-pint jars. Seal with lids and refrigerate 6 hours, or longer, until set.
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