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GRAPE-PLUM JELLY
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Canning Preserves
Amount Measure Ingredient -- Preparation Method
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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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