Plum-Apple Jelly

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3 lbs plums
1 1/2 lb apples
1 cup water

Chop the plums, keeping the pits. Chop the apples, cores and all.

Put the fruit and water into a pot and boil gently, covered, for 30 minutes.

Wet a jelly bag and then put it in the frame over a large pot. Pour the cooked fruit into the jelly bag and let drain over night. Don't push on the fruit, it will send pulp into the juice and make for cloudy jelly.

Measure the juice and add an equal amount of sugar and 3 tablespoons lemon juice per 2 cups juice. Bring to a boil and boil gently for 10 minutes. Skim any foam from the top with a fine mesh skimmer or spoon. Continue boiling until the boiling point is reached - 220 degrees.

Note to kind reader: There are many ways to tell if it has reached the gel point, including the plate test, the sheeting test and your grandmother's test. I have a very tough time making jelly. The only way I've been successful is to get in there with a candy thermometer and wait until it reaches 220 degrees. You go with what works for you.

Note to self: Let the jelly sit off the heat for a minute to create a layer and then remove the final scum. Then put the pot back on a warm burner because it starts to cool as you fill the jars. If it starts to cool there will be air bubbles in the jelly.

Pour into sterilized jars to within 1/4" of the top.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 6 - 8 oz. jars