HOMEMADE PEACH-PLUM JELLY
Late summer peaches and tart peaches combine to make arosy-hued jelly.
Provided by Renee Pottle
Number Of Ingredients 5
Steps:
- To prepare the juice: Wash apples. Do not peel or core. Cutapples into wedges. Repeat with peaches and plums (removing the center stone).
- Add fruit and water to a large pot. Cover and bring to aboil. Reduce heat and simmer until fruit is soft. Let cool slightly.
- Strain juice through a damp jelly bag or layers ofcheesecloth. Do not be tempted to squeeze the bag of fruit, as this will makethe juice (and jelly) cloudy.
- To make the jelly: Measure the juice. You should have aboutthree cups of juice.
- Pour juice into a large pot. Add sugar.
- Stir to dissolve sugar.
- Bring to a boil over high heat, stirring constantly.
- Cook and stir until jelly has set; usually at 8 degreesabove boiling water temperature or about 220 degrees.
- Remove pot from heat. Skim foam if necessary.
- Ladle jelly into sterilized jars leaving ΒΌ inch head space.
- Top with two-piece caps and process in a a water bath cannerfor 5 minutes.
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