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1. Cut the plums in half and remove the stones.

2. Attach the Slow Juicer attachment fitted with the sauce screen. Juice the fruit on speed 4.

3. Measure out 350 ml of the plum juice and pour it into a pan. Add water. Bring to boil. Add sugar and lemon juice and stir.

4. Bring to boil and cook for one full minute, stirring constantly.

5. Ladle the jelly into hot sterilised jars, leaving 0,5 cm head space. Place the sterilised canning lids and rings on the jars, then cap tightly.

6. Let cool off.