Episode 803 of Weekends with Yankee: New England’s Best

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( [Weekends with Yankee Episode 803: “New England’s Best”]( In this episode, host Richard Wiese bikes the Cross New Hampshire Adventure Trail, visiting a glampground and a wildlife park along the way. On Cape Cod, co-host Amy Traverso harvests wild beach plums and visits Lighthouse Keeper’s Pantry in Yarmouth Port to make beach plum jam. In nearby Dennis, she sits down to dinner with young entrepreneurs bringing new life to the Cape dining scene. Finally, we head to Lubec, Maine, to showcase its natural beauty and fascinating mix of folks who call it home. [WATCH NOW]( [Lighthouse Keeper’s Pantry Beach Plum Jelly]( Beach plums are one of New England’s best-kept summer secrets, and they’re perfect for making jam or jelly. [Lighthouse Keeper’s Pantry Beach Plum Jelly] Lighthouse Keeper’s Pantry Beach Plum Jelly Photo Credit : Corey Hendrickson This beach plum jelly recipe comes courtesy of [Lighthouse Keeper’s Pantry]( in Yarmouth Port, Massachusetts. It was founded in 2020 by Cape Cod native Kelly O’Connell, who has created a line of sauces, condiments, and jams inspired by the life of a local lighthouse keeper. Yield: 7 cups jelly Ingredients 1 1/2 gallons beach plums 1/2 cup water 4 cups granulated sugar Juice and zest from 4 large lemons 1 cup merlot 2 teaspoons ground cinnamon 1 packet (1.75 oz) powdered Sure-Jell natural fruit pectin Instructions Wash and pick through the fruit, discarding any that look underripe or shriveled. Put the plums in a large, heavy pot and set it over medium-low heat. Add the water, cover the pot, and let the fruit cook until it begins to release its juices. Reduce heat to low and cook, alternately stirring with a spatula and crushing the plums with a potato masher, until you have 4 cups of juice. Discard the pits and skins. Clean out the pot, then add the juice, sugar, lemon juice, lemon zest, merlot, and cinnamon. Place the pot on the stovetop over high heat and stir occasionally until the mixture comes to a boil, approximately 10 minutes. Add the pectin while stirring to fully combine, and reduce heat slightly to maintain a low boil. Allow jelly to boil for an additional 30 minutes, stirring occasionally and scraping the bottom and sides of the pan in case there are any hot spots. Remove from heat and let the mixture cool for 10 minutes. Pour the jelly into sterilized 8-ounce jars, add lids, and process in a hot-water bath for 10 minutes. Let the jars cool at room temperature. Jelly will be shelf stable for two years unopened. Once opened, it will last up to 3 months in the refrigerator. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Grady-White Boats]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yard]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [GBH Television] [Yankee Magazine] [APT] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](