INGREDIENTS

INSTRUCTIONS

Choose fruit that has not been waxed. Place fruit in a large kettle and add
water just to cover. Bring to a boil and simmer until fruit can be pierced
with a fork. Remove fruit, reserving water in which it was boiled. Cool
fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as
possible. Return fruit, along with any accumulated juices, to water and
measure into large kettle. For every one cup of liquid, add 3/4 cup sugar.
Bring to a boil and boil quickly until mixture reaches jelly stage (220
degrees F on candy thermometer). Pour into sterilized 1/2 pint or 1 pint
jars, seal and process
according to jar manufacturer's instructions.
Recipe By     : Elizabeth Powell
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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