Crab Apple plum Jelly

Place in a large kettle, bring to a boil and boil to gel point. Remove from heat, skim if needed, ladle into sterilized half pint jars leaving 1/4" headspace, seal. Process in BWB canner for 5 minutes. I chose to use a no added pectin recipe since I felt that would be more authentic as the character was in rural Washington State and probably didn't have access to Sure Jell. To be really authentic I should have put it in the old jars that seal with paraffin but then I couldn't bring to the fair. I may make another batch and seal a couple with paraffin just for fun. (I know I'm not supposed to give directions for outdated methods so all you newbies please ignore my statement about using paraffin!)