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Grape-Plum Jelly




Source of Recipe


Macklinda


List of Ingredients




Grape-Plum Jelly


3-l/2 lb. ripe plums
3 lb. ripe Concord grapes
1 cup water
l/2 tsp. butter or margarine to reduce foaming (optional)
8-l/2 cups sugar
l box (l-3/4 oz.) powdered pectin

Recipe





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 l0 minutes. Strain juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside.

Combine 6-l/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 l minute, stirring constantly.

Remove from heat, quickly skim off foam, and fill hot, sterile jars, (see directions below for sterilizing jars) leaving l/4-inch headspace. Adjust lids and process.

Sterilization of Empty Jars

To sterilize empty jars, place them right side up on the rack in a boiling-water canner.
\Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars.
Boil 10 minutes at altitudes of less than 1,000 feet.
At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation.
Remove and drain hot sterilized jars one at a time as filled.