| 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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