| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Condiments, Spread/dips | 3 | Pounds | |
INGREDIENTS
| 2 | lb | Dark purple plums |
| 4 | lb | Dessert apples |
| 1 | lb | Cooking apples |
| 4 | lb | Italian plums |
| 2 | pt | Water |
| 1 | lb | Brown sugar per 1 pt. strained liquid |
| 1 1/2 | oz | Mint leaves |
INSTRUCTIONS
Halve and stone the plums. Chop the apples, including the cores. Cut slits around the Italian plums. Put the fruits into a large saucepan or preserving pan wit the water. Bring them to the boil and simmer gently until they are soft, about 1 1/2-2 hrs. Skim off as many Italian plum stones as possible during cooking. Strain everything thru a jelly bag and measure the liquid. Return it to the cleaned pan. Weigh out the sugar and keep stirring until it has dissolved. Boil until setting point is reached. Take the pan from the heat and cool the jelly unti it is lukewarm. Stir in the mint, making sure that it is evely distributed. Pour the jelly into prepared jars. Cover it with paraffin and then lids and let cool completely. Fills approximately 3 one-pound jars. Source: The New Age Herbalist by Richard Mabey Posted to MM-Recipes Digest by Jayne <jayne@idt.net> on Nov 16, 1999
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