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| Santa Rosa Jam & Jelly
1 1/4 pounds of fresh red Santa Rosa plums, about 8
1/4 cup of water
1 box ( 1 pint) of fresh strawberries
7 1/2 cups of sugar
3 tablespoons of lemon juice
1/2 bottle ( 6 ounces per bottle) of liquid pectin
Slice and pit plums. Put plums and water in large, heavy kettle. Bring to a boil. Reduce the heat and simmer for 5 minutes. Halve the strawberries, (there should be about 2 cups), add to plums, along with sugar and lemon juice. Mix well. Bring mixture to a full, rolling boil, stirring constantly, boil for 1 minutes. Remove from heat immediately, stir in pectin. Skim off foam with metal spoon. Stir and skim for 5 minutes.
Cover large bowl with several thicknesses of cheesecloth. Secure with a large rubber band. Pour hot jam through cloth, stirring gently to allow most of juice to strain through. Spoon pulp mixture out of cheesecloth, there should be about 2 cups. Mix in 3/4 cup of the strained jelly.
Ladle jam into hot, sterilized jars, filling to within 1/8 inch of top, seal with 2 piece metal caps.
Place each jar as it is filled onto rack in canner or deep kettle half filled with water. When canner is filled, add hot water to cover jars 1 to 2 inches. Cover canner and bring water to a boil. Reduce the heat to hold water at a steady boil. Start processing time when water reaches a full boil. Process 15 minutes.
For jelly, fill hot sterilized jars and process in boiling water bath as above or seal with paraffin. Makes 1 1/2 pints of jam, plus 4 to 5 half pints of jelly
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