Preheat grill or prepare charcoal. Brush halved pluots lightly with oil. Grill fruit, cut and oiled side down for 3 to 4 minutes or until fruit is slightly charred and beginning to soften. Roughly chop pluots and place in a food processor, plus until finely chopped (not pureed), or chop finely by hand. Measure pluots, you need 4 1/2 cups, no more, no less. Measure sugar in a separate bowl. Place pluots, sugar and lemon juice in a small saucepan, bring to a boil, stirring constantly. Quickly stir in pectin, return to a full boil and boil for 1 full minute, stirring constantly. Let cool before filling clean plastic freezer containers or jars (if refrigerating immediately). Leave a 1/2” space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate for up to 3 weeks or freeze for up to 1 year (don’t forget to date your containers).
You must follow the instructions exactly, failure to do so can result in a failed set. You do not have to use the liquid fruit pectin, if you use the powdered, carefully follow the instructions on the box for preparing it.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 128 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3270.3mg||113 %|
|Potassium 18.9mg||0 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 0.1g||0 %|
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Calories per serving: 7
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