This recipe comes from my mother in law and it is one that she has been making (according to Nick) every summer for his whole life. Maybe I was too pregnant to waddle down the bushy paths last summer but this year the beach plums seem to be going crazy. I have always been intimated by making jelly at home but his recipe is straight forward and has three decades of family testing behind it.

Beach Plum Jelly
Makes 6 8-ounce jars

First Step is to make juice:

10 cups whole beach plums

2 cups water
Place the beach plums in a large saucepan, crush, and add water.  Simmer, uncovered, for about 20 minutes or until soft. While they cook, crush the fruit with a potato masher periodically and stir to keep from sticking.

Filter the juice through jelly bag or strainer lined with cheese cloth. Hang your straining system over a bowl and let it drip overnight. DON’T SQUEEZE, no matter how tempted you are to get more juice.  Jelly will be cloudy if you squeeze.

Yield:  3 1/2 cups beach plum juice

Second step is to make jelly:

3 1/2 cups beach plum juice
6 cups sugar
3 ounces liquid pectin (1 pouch)
Place all the above ingredients in large saucepan and mix well. Bring to boil over high heat and boil hard for  1 minute – stirring constantly. Remove from heat – skim off foam with the back of a spoon.

Pour into the prepared jars (note below). Cover jars, seal, and let stand until set.  Jar lids will pop when sealed.

Note: Sterilize the jars by placing them in a large pot, cover with water, and boil for 10 minutes. Place the lids and rings in a separate pot, bring to a bowl, then lower to keep warm.