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Title: Grape-Plum Jelly
Categories: Jam Canning Preserve
Yield: 10 Half-pints
| 3 1/2 | lb | Ripe plums |
| 3 | lb | Ripe Concord grapes |
| 1 | c | Water |
| 1/2 | ts | Butter or margarine (opt.) to reduce foaming |
| 8 1/2 | c | Sugar |
| 1 3/4 | oz | Powdered pectin |
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 6-1/2 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 1/4-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. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min.
=========================================================== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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