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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe comes from Preserving for All Seasons by Anne Gardon. I'm going to make this as a present for my grandpa and his wife, both of whom are diabetics. It makes a very small batch, so there is no need to worry about canning, and it couldn't be easier for a beginning jelly-maker! Anyone could probably make this one! Ingredients:
2 lbs italian plums, pitted and chopped |
1 (8 ounce) can frozen apple juice concentrate |
Directions:
1. Combine the plums and apple juice in a heavy saucepan or small stockpot. Cook, uncovered, over moderate heat until thick, about 1 hour. (Stir occasionally so it doesn't stick or burn.).
2. Ladle into hot sterilized jars and seal. Allow to cool thoroughly.
3. Keep in the refrigerator for up to 3 months.
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