Grape-Plum Jelly

Gather

Ingredients

• 3-1/2 pounds ripe plums
• 3 pounds ripe Concord grapes
• 1 cup water
• 1/2 teaspoon butter or margarine (optional)
• 8-1/2 cups granulated sugar
• 1 box (1-3/4 oz) powdered pectin

Preserve

Instructions

1. 01

   Pre-sterilize canning jars and keep them hot. Wash and pit plums without peeling them.

2. 02

   In single-layer batches, crush the plums and grapes in a saucepan. Pour in the water; once boiling, cover the pan and simmer for 10 minutes.

3. 03

   Strain through a damp jelly bag or double layer of cheesecloth. Measure exactly 6-1/2 cups juice.

4. 04

   Pour the juice into a large saucepan and mix in the powdered pectin and optional butter. Over high heat, stir continuously until the mixture boils vigorously.

5. 05

   Pour in all the sugar, then stir until the mixture again reaches a rolling boil. Maintain a vigorous boil for 1 minute, stirring the whole time.

6. 06

   Take the pan off the burner, remove surface foam, and transfer the jelly into hot jars with 1/4 inch headspace.

7. 07

   In a boiling-water canner, process hot half-pint or pint jars for 5 minutes (base time).
   Calculate your elevation adjustment →