Recipe Archives->Preserving->Grape Plum Jelly

Grape-Plum Jelly with Pectin
Yield: About 10 half-pints
   
3-1/2 lbs ripe plums
3 lbs ripe Concord grapes
1 cup water
1/2 tsp butter or margarine (optional ingredient to reduce foaming)
8-1/2 cups sugar
1 box (1-3/4 oz) powdered pectin
 
Wash and pit plums; do not peel. Thoroughly crush plums and grapes,
one layer at a time, in a saucepan. Add 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 a large saucepan.
Bring to a hard boil over heat, stirring constantly.  Add the sugar
and return to a full rolling boil. Boil hard for 1 minute, stirring
constantly. Remove from heat, skim off foam, and quickly fill into
sterile, half-pint jars, leaving 1/4-inch headspace.  Adjust lids
and process.

Printable version: grape-plum-jelly.txt.