When our lunch at Plein Air was over last Saturday, I brought home all the Sangria fruit plus the cut up fruit that had been served with the crackers and cheese ball. It was a lot of fruit. Cantaloupe and watermelon balls, blueberries, apples, plums, nectarines, pears, and some thinly sliced lemons. I forgot to take a picture of what I had. I just couldn’t stand for all that good fruit to go to waste. #wastenotwantnot
I cooked it up, put it through the food mill and then strained that juice which had a fair amount of pulp in it. I didn’t put it in a jelly bag, but strained it through a colander with fairly small mesh. Some fruit particles came through so the jelly isn’t as clear as It would be if I’d used a jelly bag. I wasn’t going for jelly to enter in the State Fair.
I needed 5 1/2 cups of juice according to the “plum” SureJell recipe. I used that one because it was closest to the amount of juice I had which came from mostly stone fruits. I was a little short so decided to add some Peach Schnapps I had in the cupboard.
I think this was leftover from the year Laura and I rode in the Christmas in St. Michaels parade. It was bitterly cold and we decided we needed a flask. I must have used this for something else since there was only about a quarter cup left. But this stuff never goes bad, right?
I got all my canning supplies ready and put pint jars through the dishwasher.
I followed the recipe exactly as I wanted the best chance to have the jelly jell.
Eight pints went into the canning kettle for a 10 minute boiling water bath.
Several of the ladies from the Plein Air lunch will get a jar. It’s a beautiful claret color and is fruity with a hint of lemon. And it jelled…unlike my strawberry jam in June. Yum!