to Linda's pantry so today I made and I'm doing this after I've got everything done today I made some plum syrup I started out thinking I was gonna try to turn it into jelly or some kind of a preserve I could not find a recipe that I was happy with so I just decided that I would make it on my own and instead of recanting and trying to gel it up more I left it for syrup it's absolutely delicious and I truly hope that if you get some plums you try this because it came out excellent so we will have waffles waffle syrup and ice cream topping and not that I ate ice cream of it somebody might want to for probably the whole year really this it did 11 half pints so it was a lot and it was just so nice of the person that blessed me with those plums so I put them to good use and I am going to share some of it with her all right you guys come along for the ride because it really came out good hey guys I'm so glad that you decided to stay with me for this this is going to be delicious now I'm going off the recipe that comes off of the surco pectin and it just says four pounds plums I'm pretty sure that's mmm at least four pounds so it doesn't sing um in the cups really so yeah it's just saying um four pounds anyway it says to pit them in and chop them finely so that's what we're going to start doing and I've got to get a bowl these these plums were a gift and I promised I would not let them go to waste and so and they're delicious oh my gosh if I could stay at home it's great so I'm just grabbing a garbage bowl here for this and I've already washed these thoroughly um pretty easy to wash just rinse them out see this is the problem I was worried about is their heart they're going to be hard to pit what I think I want to do is cook these a little bit or not even I mean they're soft enough not even do that but put them through the Victorio strainer cuz look at that we're going to end up with it says not to peel em and all that but I don't know how that peel would taste in the jelly hmm they're good but I don't know I think I'm going to put them through the Victorio strainer so yeah that way I don't have to be so perfect about this cuz that's not going to be a pretty product if I keep going that way so what I'll do is I'll bring you back and show you that apparatus I got it all set up and ready to go because it is canning and in preserving season I should say anyway ok so I got the Victorio strainer all set up and that first plum was not a great example of the rest of them the rest of them are a little have a little more firmness I've come across a few that are really soft like that but I'm just cutting around the pit and I am going to put them through the strainer just because I don't think I want that skin in my plum jam so I'm gonna do it my way nothing wrong with that right and so just trimming them up make sure that your hands and all your equipment is impeccably clean and cut any bad spots out that have a blemish on the skin I don't even want it on there these plums are super sweet delicious delicious okay so I think I'll get an example started for you here we have to wash my hands and this is I mean it's got a little bit of time to do this but it's not hard work it's kind of it's really rewarding to know that I'm going to have this beautiful Jam when I'm done mmm it's a sweet sweet song stops good sorry about that okay so I'm gonna get my help show you what I got going on here stranor the Victoria Serena this is a Victorio strainer and this was given to me how about 15 maybe 18 years ago at least 15 years ago and I use it every year I mean it's just been a workhorse it only came with one screen and I believe it was probably 15 years old when she got it I'm not positive but by the looks of the box I still have the original box and stuff that I starred in I would like to get a new one or at least that attachments but I've got to call the company because mine is a 9 or a 260 model I believe and I don't know that the attachments will fit because they're for a different model number but I could always call and see so I'd like to have the Barry attachment and stuff in the salsa attachment so that's my Victoria and I'm going to bring you back when I'm running it through there's really no easy way to do this other than just start dropping them in I've got a glove on this hand just because I don't need to have it the juice kind of starts working on your skin after a while the acids I guess in the skin this makes my mouth water they're so good you're just delicious so I might have enough here for couple batches I've got a sink full of jars so I'm ready I have my jars a--the or been sanitized now they're sitting in boiling hot water in the sink that's why I love that kettle because I can just honest and truly just fill up the sink you know and then I don't not running my hot water heater as much it's just a really economical way to do it and I'm going to bring this cutting board actually right over to the whole thing it lets some of those juices down on there as well as drop some on the floor and it's a messy job I'm telling you you can see some of the juice coming down the slide and get working on this here in a second okay the hopper is now full go ahead and get the last bit of that juice there we go the sink I'm not filthy and my mess up oh my gosh okay sorry really not wasn't as ready as I thought you need the outside of that all sticky okay so all you really do is you take the plunger and start pushing it down you got it there's kind of a happy medium to how you know how aggressive you can be if you push too hard it's going to make it really hard to turn and and I thought this mounted to a little TV tray because my counter is a thick granite yeah it won't it won't attach to it I actually like to do this outside as much as possible just because it's fun to be out there you can see the skins coming through the other side and there you go that looks beautiful you can go back last year I made my apple butter with this and I also need my tomato soup I this is the only way I use Tomatoes you know I mean as far as if I get nice big ones in there pretty uniform I'll go ahead and blanch them and get their skins off but this is my machine of preference so as soon as I get all these done I will go ahead and bring you back and show you the end results let's see what I got see there's the hopper full the plunger and there's the close-up of the pulp how beautiful okay guys we're ready I hope anyway I'm going to add my fleet I mean all my ingredients together I'm actually going to put a cup of water in here now I could turn the stove back on then I have my canning pot is up to about 180 feels like it's not boiling or anything now I'm going to go ahead and add my sugar about six and a half cups of sugar now I want to see how much of the plum puree I got I mean it is beautiful I did run the skins back through a second time and I'll tell you some of the prettiest pulp came out of that so that's why I cut any blemishes on the skins just because I'm going to run them through again I don't want blemishes in my mix so I want to see how much how much fruit product we have here since we're kind of winging it it looks like six cups of fruit here right I think that's gonna be just fine okay so I'm going to throw that in there mmm-hmm I need my spatula bet this is going to make a gorgeous jelly or Jam whatever you call it and you still have some of that pulp in there I did clean up the Victorio strainer before I brought you back because it's simple to clean but if you don't clean it right away then it becomes harder and it meets the crazy it makes me crazy knowing it's over there waiting for me so I'm a clean up as I go got a girl let's see how you can see that okay yeah bring you in closer I think sorry my tripod it kind of stuck in one spot there for a second actually maybe I'll bring you up a little bit higher oh here we go wow you can see it beautiful getting that sugar all dissolved in its liquid form and I'm going to bring this to a boil and let that I'm going to let it cook for a few minutes and then we'll add our pectin and all that once we get it to a boil I can't stir down all right I'll be back okay I've got my liquid has come to a boil let it simmer for about ten minutes here now we're at a rolling boil that I can't stir down it keeps boiling which is what I want I did put a little pad of butter in here and I also put a tablespoon of lemon juice just to add some acidity I don't know that I need it but that's okay okay so now I'm adding one package of the liquid pectin and you know plums have a lot of pectin anyway on their own so I don't see or see any problems of them not sealing or not gelling up and I'm going to keep this now it's kind of come you got to go back up to a rolling boil that you can't stir down I'm going to boil that for one minute and then we're going to jarred it look so pretty it doesn't need any food coloring or anything it's just going to be gorgeous and you could make this a spicy plum jelly if you wanted to put some spices in there but I just want to taste it just how it is so I'm going to leave that alone it's almost there see how I'm able to kind of stir it down now it's getting to the point where it doesn't it doesn't matter okay so I'm going to start my timing and its 1003 and we'll go to 1004 and then we get to Jar I'm so excited it's pretty exciting I'm you know I'm quite often amazed that more people don't do this it's a very rewarding it's good to know what's on your table and that there's healthy options for you to do and so that it's really I'm shocked is is you know it's Green is we're trying to become we still haven't figured out that we need to be a little more self-reliant not relying on somebody else and some big corporation to make our stuff for us anyhow modern conveniences right all right so it's beautiful and as soon as you turn it off or turn it down that foam settles right down it won't stay you can put a pad of butter in there to control foaming or you can just spoon it off and have it over your toast okay in a minute probably even R over a minute we're going to start drawing it up let me get a jar all right hot and I'm gonna jar these in the jars I sell them or give them away and for right now okay um now I don't need oops I gotta get my own Iman jar lifter and funnel and I'll get you get you up over where you can see the action okay I think it the handles up on my rack there we go see how it's calmed down the Phoenicians disappearing so a visual of this these are a little bit closer the reaction and you're just going to put this in jars and if you know it for some reason Fitz didn't set we have a beautiful plum syrup for pancakes so I don't even worry about and I love to dip my toast in jelly that is a little bit on the loose side I don't mind at all jellies can go within a quarter inch of head space don't have as much expansion all the liquids already been rendered and there you go beautiful hmm and then we'll go by and we'll wipe our rims and make sure there's nothing on there that would prevent it from sealing that one needed a little bit more hmm this is a nice big batch of jelly or syrup or whatever it is right because it's really there wasn't really a good recipe available to me if you guys have a recipe for plum jam that you like or jelly or I just wasn't thrilled at the amount of them that I had I didn't want to be here for 20 batches of for jurors you know to me okay so I'm going to finish this up I'm going to wipe the rims down that I'll do one for you what the Rin down here ouch hot hot hot get my lid lifter magnetic wand these are the water bath solid one-piece lips I order them online I go ahead and really give that a good spin sure you can see that how pretty that is how pretty mmm can't wait to taste it and we're going to use our jar lifter to put it in the theater all right so I'll bring you right back when I finish jarn these up and tell you how many I got okay so it gave me 11 pints and a cute little ramekin full for dipping my toast in so I'll be trying that out that'll also give me a good idea of how well it sets up so or 11 half-pint sorry I said 11 points 11 half pints these are going to process once this comes to a full boil I will process in 15 minutes and then I'll shut it down and let it cool down and rest in the canner for another 10 so I'm going to go take a shower and I'll be back to show you the end result alright guys I'm going to give you the end result here they been resting in the canner while I got my shower in and it doesn't look like it's set as I was in the shower thup you know like that it needed more pectin but I'll check and you can see I mean they're kind of running in there but I put a little container and I'll show you in the refrigerator and I think these are perfect for biscuits I think you know they'd be okay so pancakes are not quite runny enough for pancakes but like a biscuit I don't I don't really want a big glob of jelly you know what I mean so and then I'm gonna save this water even though it has a vinegar in it I can put it around any acid loving plant outside so I will once it cools down all the way I'll give somebody a big drink of water and then that way I'm not wasting my resources oh my gosh isn't this pretty it's very beautiful I love it love it so I've got some plum plums put up I'm very excited that I didn't waste any of that and so I'll show you the container I did so good oh my gosh and how thick it is let me see how how could you can see that ooh pretty they're so pretty they really are it's just like delicious Wow so what I'm going to do is I'm going to give give you a view of what how it came out even after being in the fridge this little container got to make sure I stay in here with you little container it's actually a pretty good consistency even for ice cream pancakes I think so actually you know what and that's okay now if I really wanted a thick jelly which I really didn't I just want to make sure I didn't waste those plums um mmm it's got that tart deep rich plum taste oh my gosh that is so good if I if I wanted it to really be like a jelly I would go ahead and empty the jars and reprocess them with another container of pectin you know sometimes we second-guess ourselves and it's okay to me this isn't a fail at all this is a wonderful syrup that I can use for pancakes biscuits drizzled over a biscuit or scone toast because that's the little container I dip when I have toast so I hope it inspires you to waffles I hope it inspires you to not waste a thing when somebody gives you a bounty of something go ahead and do something with it and enjoy what you're doing I absolutely love canning and so this to me is just a wonderful way to use up what Mother Nature gave us and we're going to have some plum syrup for quite a while so anyway what inspires you I hope it brings you back help you go to my Facebook page and like this cuz I'm going to post this video over there and we'll see you next time guys god bless