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Ingredientes
- 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
- 1Â 1/2 ounce Mint leaves
Direcciones
- 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 possibly preserving pan wit the water. Bring them to the boil and simmer gently till they are soft, about 1 1/2-2 hours. 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 till it has dissolved. Boil till setting point is reached.
- Take the pan from the heat and cold the jelly unti it is lukewarm. Stir in the mint, making sure which it is evely distributed. Pour the jelly into prepared jars. Cover it with paraffin and then lids and let cold completely. Fills approximately 3 one-lb. jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1310g | |
| Recipe makes 3 servings | |
| Calories 466 | |
| Calories from Fat 22 | 5% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 1511mg | 43% |
| Total Carbs 116.67g | 31% |
| Dietary Fiber 15.6g | 52% |
| Sugars 98.73g | 66% |
| Protein 6.51g | 10% |
