b'Lucies Beach Plum Jelly4 cups Beach Plum juice *7cups white sugar package Certo(6) 8oz Ball Mason Jars with lids and rings, ScaldedParaffin wax for sealing (melted in a double boiler)In a large soup pot, combine juice and sugar - bring to a boil(Be very careful mixture doesnt boil over. It will try)Reduce heat to a gentle boil.add Certo and continue to boil for 1 minute, until syrupy, stirring constantlyPour the juice into jars, leaving room for wax, let cool 1/2 hour **Seal jar with paraffin wax, do not go above the rim (let wax cool)Label and date jars, cover with metal lids and ringsStore up to 1 year in a cool dark place.The wax seal can be discarded when the jar is opened.* You can use freshly picked beach plums or use frozen juice or berriesIf using fresh or frozen berries, boil down fruit using minimal water.Drain through cheesecloth to obtain clear juice.Extra juice can be frozen (Use empty milk jugs) for up to 6 months.A mixture of red and blue beach plums is best. Remove stems anddebris before cooking.** If the mixture hasnt jelled after cooking and letting sit forhr, it can be repurposed as a sauce, or re-boiled by adding anotherpackage of Certo.If re-boiling, you must re-scaled jars Pro tip: Do not make Jelly on a rainy day; it will not jell!20'