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(Peach Jelly)
1 (16 oz.) can pear halves,
1 (16 oz.) peach halves,
1 can whole purple plums,
1 (3 oz.) pkg. peach Jell-O
1 c. boiling water
2 c. dry white wine

Arrange fruits in shallow serving dish. In another
bowl, dissolve Jell-O in boiling water. Stir in wine. Cool.
Pour over fruits and chill until jelly is slightly thickened,
about 2 hours. (If chilled too long, jelly becomes firm.)
Makes 8 servings.
Hints: Any combination of canned fruits can be used. I
always sit canned fruit in refrigerator the night before I make
it. Excellent for brunch.

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