STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
1hr 20mins
YIELD:
4 cups (half-pints)
UNITS:
US

Ingredients Nutrition

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: