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Homemade Peach-Plum Jelly

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

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.

  • Stir to dissolve 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 ΒΌ inch head space.

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