Grape-Plum Jelly

  • 3-1/2 lbs ripe plums
  • 3 lbs ripe Concord grapes
  • 1 cup water
  • 1/2 tsp butter or margarine to reduce foaming (optional)
  • 8-1/2 cups sugar
  • 1 box (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. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Grape-Plum Jelly in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot Half-pints or Pints 5 min 10 min 15 min

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