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Ingredients
Directions
- Choose fruit which has not been waxed. Place fruit in a large kettle and add in water just to cover. Bring to a boil and simmer till fruit can be pierced with a fork. Remove fruit, reserving water in that it was boiled.
- Cold 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 c. of liquid, add in 3/4 c. sugar. Bring to a boil and boil quickly till mix reaches jelly stage (220 degrees on candy thermometer).
- Pour into sterilized half-pint or possibly pint jars, seal and process according to jar manufacturer's instructions.
- This recipe yields 4 pints.
- Yield: 4 pints
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