Use the ripest fruits from the Japanese flowing crab apple, and Hailstone peaches cut in half remove pits and seeds. Cover with water. Bring to boil simmer for 20 minutes. Pour off juice; strain through coffee filter for clearer jelly. To 7 cups of juice, add 1 package pectin bring to complete rolling boil, stirring all the time. Boil for 1 minute. Then take off the stove. Skim foam and pour jelly into containers seal with 2 piece lids.

Don't use iron, copper, aluminum or galvanized steel cookware. Stay with stainless steel, enamel or glass cookware. The jelly test: dip spoon into boiling jelly stock, hold above heat to cool slightly and tip sideways. If two drops form and then merge and slide off spoon in a sheet jelly is done. If liquid runs off like water, it needs to boil longer.