Preparation:
Put plums in food processor and coarse grind. This should make about 6 cups of plum pulp. Put pulp in large, deep pan. Add Chambord, lemon juice and pectin. Stir mixture until pectin is dissolved then bring to a boil. Add the sugar and stir to dissolve.
Bring mixture to a rolling boil that cannot be stirred down. Keep at this boiling level for exactly 4 minutes. Remove from heat and skim off any foam that may have formed on the surface. Ladle into hot jars, with clean rims and new hot lids. Process in water bath for 10 minutes.
Makes 8 half-pint jars. |
