DEAR MELBA: My recipe for making most jellies is pretty simple. Prepare your juice the way Ray Campbell suggests. Then, if you want to use pectin, continue with my recipe.
SAND PLUM JELLY
7 cups sugar
4 cups prepared fruit or juice
Splash of lemon juice (approximately 2 tablespoons)
1 package (3 ounces) Certo
Dab of butter (approximately 1/2-teaspoon)
Bring sugar, juice and lemon juice to rolling boil that continues boiling while stirring. Add Certo and continue stirring. Add butter. (The butter helps keep the foam down.) When it returns to a rolling boil, boil 1 to 2 minutes. Scoop off foam. Ladle into sterilized jars. Clean rims and place sterilized flats on top and screw on bands. Place jars in water bath, cover and process for 10 to 15 minutes. Remove and cool on wire rack before storing.
— KATHY POWERS, Oklahoma City
DEAR MELBA: I have been making Sand Plum Jelly for years using Sure Jell and have always had good results. To have the prettiest, clear jelly, I strain the juice through cheesecloth or an old piece of unbleached muslin without squeezing the fruit. Just let it run through the cloth until it quits dripping.
— LORRAINE CRABB, Stillwater
Others sharing included Judy Pinion, Moore; Virginia Flesher Reid, Elk City; Fran Horowitz, Norman; Margie Alabaster and Kelli Davidson, Oklahoma City.
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.