Plum-Port Wine Jelly - underripe red plums

Method

• Pit the plums.
• Tie the pits in a cheesecloth bag.
• Cut the fruit into quarters.
• Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp.
• (To hasten the process, mash the fruit coarsely after it has cooked a while.)
• Discard the pits and force the pulp through a coarse sieve or a food mill.
• Place the puree in a jelly bag and let it drip overnight.
• (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)
• The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether.
• Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat.
• Add pectin and continue to boil hard, stirring constantly, for 1 minute.
• Skim the top and pour into hot, sterilized jelly glasses.
• Cover with a thin layer of melted paraffin.
• When the paraffin has hardened, cover the glasses and store.