1 gallon sand plums, well washed, leaves removed and any rotten fruit removed. 2 cups water. Jelly. 6 cups sand plum juice. 6 tablespoons real fruit pectin. 6 cups sugar. 8 half-pint canning jars ...

Directions . In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl.

1. Into a large pot place the plums, sugar and water. Slowly bring to a simmer for 10-15 minutes. Mash with a fork until most of the juice is extracted and they are mushy.

Quarter and destone the fruit and place in a saucepan. Add the remaining ingredients apart from the gelatine, and set on a high heat to bring to a rapid boil.

Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften a little.

Sandhill plum jelly is one of their most requested items. The Hutchinson women sell the jelly at area farmers markets, specialty stores and online. “It is No. 1 as far as jellies go,” said Gerard.

Peel the apples and grate into a saucepan, discarding the pips and stalk. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the water has almost evaporated ...