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Print this Recipe    On the counter are the 10 remaining 4-ounce jars of what I call

"Kiwi Jubilee Jelly". The plum peels added a nice rosy hue to that.

I mentioned this yesterday, but the basic mix was 15 kiwi and 6 or
so each apricots and plums. I simmered that, along with two cups
water, until the kiwi went mushy - they were pretty firm to start
with, as was all the fruit, but they were the last to soften up
and yield their precious bodily fluids. The 5 1/2 cups of liquid
to make it through the jelly bag was quite thick.

As the BWB begin to make those volcano-like rumblings indicating
it was about to boil, I had a quick panic. I didn't want to go out
again, not for anything, and there was no pectin in the cupboard.
Okay, this stuff seems pretty substantial already - let's try the
Pomona's. I mixed up the calcium water just like the directions
said, added a bit of lemon juice, and went with just two cups of
sugar for the whole batch.

Earlier in the day, I had gone over to Dollar General looking for
some 8-ounce jelly jars, but they were out. Ugh! I had to pay about
6 bucks for the 4-ouncers, but they're kinda pretty or as one person
said "cute". The jelly set real well and on the list of ingredients
on the label I put "No shoe polish in here - and that's no shinola!"


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