I currently have 6lbs of plums draining in a muslin bag. I was planning to make couli by putting the solids through a coarse sieve and then adding sugar, boiling and then bottling. Any ideas what quanity of sugar with puree I should use? If I save some of the juice could I make jelly with it? Any help with that would be appreciated. Would I need to add anything to get it to set or is the pectin high enough?
when using plums and damsons i make jampote from HFW,s book its a cross between jam and compote and i use 1lb of sugar to 2.2lb of plums(or the puree in your case) and reboil for 5/10mins and then jar up it dosnt set as-much as jam and only keeps for around 3mths in the fridge but its fantastic with ice cream and sponges i also take 500ml of liquid from the plums and make a hot and sour plum sauce thats fantastic with roast pork and roast duck.and that will keep for a year in the fridge.
if just bottling the juice add sugar to taste and put it in the fridge but i have no idea how long it will keep.
as for the jelly, boil the liquid with some jam sugar or preserving sugar and keep checking for setting point as you would jam i would think.