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) * format
courtesy of