Hi my name is Rachel Deon for Expert Village. Now let me show you what things will need
to get started. Today we're going to use plums for our baking, I picked out plums because
first of all its summer, they are very good now, second of all my family loves plums,
I also use plum jelly's a lot in Hungarian recipes. Another reason I picked up plums
is because they stay longer. If you buy them and don't have time to make them in the next
day or two, they're still stay good. When you pick your fruit it should be not to hard,
and not to soft, not to mushy, it should be right and ripe. The jam were going to make
today is going to be 4lbs of plums, 4 lbs of sugar, a scale to weigh the plums, and
the sugar, a knife to cut the plums, a cutting board, a wooden spoon to mix the jelly, a
dish soap, and a bucket to wash the fruits, a pot and ladle, jars with the lids, if you
don't have lid you can use a baking paper cut little bit bigger than the top of the
lid and you close it up with a rubber band. My grandmother use to do those a lot. And
2 towels, one of them to put the hot jars with jelly on top, and the other one should
be big enough to cover all the jars that will be with the hot jelly inside of them.