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“This recipe comes from "Preserving for All Seasons" by Anne Gardon. I'm going to make this as a present for my grandpa and his wife, both of whom are diabetics. It makes a very small batch, so there is no need to worry about canning, and it couldn't be easier for a beginning jelly-maker! Anyone could probably make this one!”
1hr 20mins
4 cups (half-pints)

Ingredients Nutrition

  • 2 lbs Italian plums, pitted and chopped
  • 1 (8 ounce) can frozen apple juice concentrate


  1. Combine the plums and apple juice in a heavy saucepan or small stockpot. Cook, uncovered, over moderate heat until thick, about 1 hour. (Stir occasionally so it doesn't stick or burn.).
  2. Ladle into hot sterilized jars and seal. Allow to cool thoroughly.
  3. Keep in the refrigerator for up to 3 months.

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