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  Recipe Home » Syrups » Grape-Plum Jelly
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  Grape-Plum Jelly
  Category: Syrups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 713
Ingredients:
3 1/2 lb Ripe plums
3 lb Ripe Concord grapes
1 cup Water
1/2 tsp Butter or margarine (opt.) to reduce foaming
8 1/2 cup Sugar
1 3/4 oz Powdered pectin
Instructions:
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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