Submitted by: Arthur
||Pluot meat (about 8 pluots)
||Powdered Fruit Pectin
||Place ripe pluots into boiling water for about 1 minute. Peel off skin and remove seeds. Place the pluot meat into a blender or food processor to break-up all pulp.
||Add the fruit plup and pectin into a 4 quart stew pan and bring to a rolling boil while stirring continually. Add the sugar, bring back to a rolling boil for 1-minute. Remove from heat and continue to stir until foam clears (about one minute). Pour into hot canning jars and seal with canning caps and lids. For a good seal turn the jars upside down for five minutes. Makes about 7 half pint jars.
Dried pluots are a blend of half apricot and half plum. They have a lush red color and an even better taste!