Homemade Peach-Plum Jelly
Late summer peaches and tart peaches combine to make a
Servings: 3 (half-pint) jars
- 2 medium green apples
- 2 large peaches
- 2 medium tart plums
- 3 cups water
- 2 1/4 cups granulated sugar
To prepare the juice: Wash apples. Do not peel or core. Cut
apples into wedges. Repeat with peaches and plums (removing the center stone).
Add fruit and water to a large pot. Cover and bring to a
boil. Reduce heat and simmer until fruit is soft. Let cool slightly.
Strain juice through a damp jelly bag or layers of
cheesecloth. Do not be tempted to squeeze the bag of fruit, as this will make
the juice (and jelly) cloudy.
To make the jelly: Measure the juice. You should have about
three cups of juice.
Pour juice into a large pot. Add sugar.
Bring to a boil over high heat, stirring constantly.
Cook and stir until jelly has set; usually at 8 degrees
above boiling water temperature or about 220 degrees.
Remove pot from heat. Skim foam if necessary.
Ladle jelly into sterilized jars leaving ¼ inch head space.
Top with two-piece caps and process in a a water bath canner
for 5 minutes.