| • | Mix plum juice and powdered pectin in a saucepot.
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| • | Bring this mixture to boil on a high flame.
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| • | Add sugar and stir until dissolved.
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| • | Resume boiling and boil vigorously for 1 minute.
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| • | Take off from the flame. Skim the froth.
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| • | Transfer the jelly into hot sterilized jars leaving some headspace.
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| • | Adjust caps.
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| • | Process the mixture for five minutes in a boiling water bath. |
