Grape-plum jelly

10 Half-pints

Ingredients

Quantity Ingredient
3½ pounds Ripe plums
3 pounds Ripe Concord grapes
1 cup Water
½ teaspoon Butter or margarine (opt.) to reduce foaming
8½ cup Sugar
1¾ ounce Powdered pectin
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Directions

Yield: About 10 half-pints

Procedure: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water.

Bring to a boil, cover, and simmer 10 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6-½ cups of juice with butter and pectin in large saucepan. Bring to a hard boil over high heat, stirring constantly.

Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼-inch headspace. For more information on how to sterilize jars see "Jars and Lids".

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Grape-Plum Jelly in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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