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Homemade Peach-Plum Jelly



Late summer peaches and tart peaches combine to make a
rosy-hued jelly.






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Servings: 3 (half-pint) jars
Ingredients Method

Ingredients
  

  • 2 medium green apples
  • 2 large peaches
  • 2 medium tart plums
  • 3 cups water
  • 2 1/4 cups granulated sugar

Method
 



  1. To prepare the juice: Wash apples. Do not peel or core. Cut
    apples into wedges. Repeat with peaches and plums (removing the center stone).








  2. 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.








  3. 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.








  4. To make the jelly: Measure the juice. You should have about
    three cups of juice.








  5. Pour juice into a large pot. Add sugar.








  6. Stir to dissolve sugar.








  7. Bring to a boil over high heat, stirring constantly.








  8. Cook and stir until jelly has set; usually at 8 degrees
    above boiling water temperature or about 220 degrees.








  9. Remove pot from heat. Skim foam if necessary.








  10. Ladle jelly into sterilized jars leaving ΒΌ inch head space.








  11. Top with two-piece caps and process in a a water bath canner
    for 5 minutes.