Serves: 5
Total Calories: 1,280
Yield: 8-12 half pint jars
Bring juice and sugar to a rolling boil and boil for 10 minutes. Take off heat and add jello and stir until dissolved.
Ladle hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool.
Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
This Plum Syrup recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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