Plum and Pear Jelly

For the plum and pear jelly, pit the plums. Stew with mint, water and cinnamon. Place a cloth over a sieve and strain the plums through it. Drain the juice. Collect 750 ml of the juice (based on 2.5 kg of plums).

Cut the pears into quarters and remove the core. Steam them in a little water. Juice like the plums and collect 500 ml of juice (based on preparation with 1 kg of pears).

Put plum and pear juice in a high saucepan with citric acid and jelling sugar. Bring to a boil, stirring throughout, and boil for 3 min until bubbling.

Skim, check for jelly and quickly pour into hot rinsed jam jars. Close lids tightly and place jars on lids for 5 min. Store the plum and pear jelly in a cool, dark place.

Preparation Tip:

To make the jelly test for the plum and pear jelly: Pour some of the jelly onto a cold plate. If it does not set immediately, bring to the boil again briefly.

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