Easy Plum Jelly! - 6 cups plum juice - 6 cups sugar - 1 package Pomona’s Pectin - 1 Tbsp butter (to reduce foam) Combine ingredients and boil, stirring frequently. Rolling boil of at least 220*F. Then pour into sterilized jars. Wipe rims. Place flats and bands to finger tight. Water bath can for 5 minutes. Allow to cool for 24 hours on your countertop before storing in a cool, dry place. Lasts for several years on the shelf! homestead canning foodpreservation jelly foodstorage