Pluot Jelly

 Pluot (Plum/Apricot hybrid) Jelly

2 pounds of Pluots

5 cups of water

3/4 cups of low-sugar pectin 

5 cups of sugar

1 cheese cloth

5  16 oz. canning jars

Cut Pluots open and remove the seed. Place in a 6-quart Dutch oven. Place water so that it covers the top. Bring to a boil, then simmer for 1 hour. Place cheesecloth in a strainer over a bowl. Poor in everything.  Wrap up the contents and let them drain into the bowl, as in the cheese recipe. Do not squeeze. Place the liquid back in the Dutch oven. Whisk in pectin. Bring to a hard boil where you can not stir it down. Stir for 1 minute more. Bring to a hard boil. Boil for 5 minutes more. Use a metal spoon to spoon off foam. Pour into sanitized ball-type jars until 3/4 inch full from the top. Clean the rim and edge of the jar. Place the flat lid, screw down the ring lightly, and then unscrew the lid one turn. Place the jars in boiling water to cover for 15 minutes.  Take out  and dry-off lid. Push the center with your finger. If the pop stays down, it is vacuum-locked, screw down ring. Let cool and store.