Lighthouse Keeper’s Pantry Beach Plum Jelly
Beach plums are one of New England’s best-kept summer secrets, and they’re perfect for making jam or jelly.
Lighthouse Keeper’s Pantry Beach Plum Jelly
Photo Credit : Corey HendricksonThis beach plum jelly recipe comes courtesy of Lighthouse Keeper’s Pantry in Yarmouth Port, Massachusetts. It was founded in 2020 by Cape Cod native Kelly O’Connell, who has created a line of sauces, condiments, and jams inspired by the life of a local lighthouse keeper.
Yield:
7 cups jellyIngredients
1 1/2 gallons beach plums
1/2 cup water
4 cups granulated sugar
Juice and zest from 4 large lemons
1 cup merlot
2 teaspoons ground cinnamon
1 packet (1.75 oz) powdered Sure-Jell natural fruit pectin
Instructions
Wash and pick through the fruit, discarding any that look underripe or shriveled. Put the plums in a large, heavy pot and set it over medium-low heat. Add the water, cover the pot, and let the fruit cook until it begins to release its juices. Reduce heat to low and cook, alternately stirring with a spatula and crushing the plums with a potato masher, until you have 4 cups of juice. Discard the pits and skins.
Clean out the pot, then add the juice, sugar, lemon juice, lemon zest, merlot, and cinnamon. Place the pot on the stovetop over high heat and stir occasionally until the mixture comes to a boil, approximately 10 minutes. Add the pectin while stirring to fully combine, and reduce heat slightly to maintain a low boil. Allow jelly to boil for an additional 30 minutes, stirring occasionally and scraping the bottom and sides of the pan in case there are any hot spots.
Remove from heat and let the mixture cool for 10 minutes. Pour the jelly into sterilized 8-ounce jars, add lids, and process in a hot-water bath for 10 minutes. Let the jars cool at room temperature. Jelly will be shelf stable for two years unopened. Once opened, it will last up to 3 months in the refrigerator.
