Grape-plum jelly

 
                              GRAPE-PLUM JELLY
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Canning                          Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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