Halve and stone the plums. Chop the apples, including the cores. Cut slits around the Italian plums. Put the fruits into a large saucepan or preserving pan wit the water. Bring them to the boil and simmer gently until they are soft, about 1 1/2-2 hrs. Skim off as many Italian plum stones as possible during cooking. Strain everything thru a jelly bag and measure the liquid. Return it to the cleaned pan. Weigh out the sugar and keep stirring until it has dissolved. Boil until setting point is reached. Take the pan from the heat and cool the jelly unti it is lukewarm. Stir in the mint, making sure that it is evely distributed. Pour the jelly into prepared jars. Cover it with paraffin and then lids and let cool completely. Fills approximately 3 one-pound jars. Source: The New Age Herbalist by Richard Mabey Posted to MM-Recipes Digest by Jayne
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Pound (1985g)|
|Recipe Makes: 3 Pounds|
|Calories from Fat: 28 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 16.5mg||1 %|
|Potassium 1822.9mg||48 %|
|Total Carbohydrate 174.4g||51 %|
|Dietary Fiber 27.5g||110 %|
|Sugars, other 146.9g|
|Protein 6.7g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 677
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!