Homemade jelly recipe for the newest "super fruit" - AmericaNowNews.com

Homemade jelly recipe for the newest "super fruit"

There's a new "super food" in the produce section. Recent research has shown that plums have more antioxidants and cancer-fighting compounds than blueberries. And here's a great way to enjoy this juicy summer fruit.... all year long!

Chef Leslie McKenna loves showing people how easy it is to make fruit jelly at home. 

And who doesn't love jelly? Bob Hope did. As his private chef, Leslie served the legendary comedian a plate of toast with jelly every morning.

These days, she serves up culinary lessons at Chef's, Inc. Founded in 2005; Chefs, Inc. is a beautiful, state-of-the-art culinary studio with eight fully-equipped kitchen workstations.

Chef Leslie's philosophy is that cooking should be fun, creative, and exciting. Her emphasis is on providing quality instructions and quality ingredients with an understanding staff and small classes. This ensures that all students get personal, hands-on experience in a spacious work environment.

Chef Leslie says, "I love teaching people to cook because so many people out there have lost the art of cooking, that if i can teach them one thing they can use again and again, i feel really, really great."

Plum Jelly Recipe

by Chef Leslie McKenna


4 cups pitted and mashed plums – skins on

2 tablespoons lemon juice

6½ cups sugar

1 package liquid pectin (also comes in powder form)

1 cup water


  1. Wash fruit thoroughly.
  2. With a paring knife, follow the natural line on the plum and cut all the way through. Remove the pit and quarter the fruit.
  3. Combine plums, lemon juice, sugar, pectin, and water in a large pot and stir well.
  4. Cook down the fruit until all the sugar has dissolved and the mixture has reached a boil.
  5. With a colander or cheesecloth, strain out the fiber and pulp until you're left with smooth, clear juice.
  6. Fill sterilized jars to the top and tighten lids (be careful as the liquid is very hot).
  7. Allow jelly to set for 24 hours at room temperature.

Makes 4 to 5 pints

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