FRUIT: leftover light syrup from canning peaches
RECIPE: I had 8 cups strained juice, I just made a double batch according to the liquid pectin instructions for plum jelly
YIELD: 16 half-pints plus another pint in the fridge
TASTE: yummy and not too sweet
NOTES: I used some of the syrup from last week — I just boiled it for 10 minutes to sterilize. This didn’t really set but it is perfect syrup consistency which means it will be fantastic for making sangria.