Beach Plum Jelly

The beach plums were plentiful this year. Unfortunately, I only got out once to pick and left the camera at home. So we get to see the final product.

Beach plum jelly is a staple here. It’s goes great with fish, pork, lamb. Or if your my husband, alone in a sandwich or on toast.

As with most local specialties, everyone’s great great grandmother, nona, granma, mother, aunt, cousin has a different recipe. Pectin or no pectin? Sugar? What’s the ratio for sugar to juice? How do you make the juice? How much water do you use? Or the biggest controversy …..squeeze the last of the juice out of the berries or don’t squeeze?!?! (It is said that squeezing will make the jelly cloudy)

That’s no help when your looking for a tried and true recipe. So with no consistent guidance from the women in this community or local cookbooks, by trial and error, I have combined my favorite parts of all those questions and come out with a jelly my husband approves of (which is the most important critic). Not to sweet, still a bit tart, good jell texture, and (mostly) clear ;)