| 1 | Halve and stone the plums. |
| 2 | Chop the apples, including the cores. |
| 3 | Cut slits around the italian plums. |
| 4 | Put the fruits into a large saucepan or preserving pan wit the water. |
| 5 | Bring them to the boil and simmer gently until they are soft, about 1 ?2 hrs. |
| 6 | Skim off as many italian plum stones as possible during cooking. |
| 7 | Strain everything thru a jelly bag and measure the liquid. |
| 8 | Return it to the cleaned pan. |
| 9 | Weigh out the sugar and keep stirring until it has dissolved. |
| 10 | Boil until setting point is reached. |
| 11 | Take the pan from the heat and cool the jelly unti it is lukewarm. |
| 12 | Stir in the mint, making sure that it is evely distributed. |
| 13 | Pour the jelly into prepared jars. |
| 14 | Cover it with paraffin and then lids and let cool completely. |
| 15 | Fills approximately 3 one-pound jars. |
