Name: Grape-Plum Jelly
Ingredients: 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; 1,001 - 6,000 ft: 10 min.; Above 6,000 ft: 15 min.

CATEGORY	CUISINE	TAG	YIELD
		Jam/jelly, Canning, Preserves	10	Half-pints

INGREDIENTS

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
		1,001 – 6,000 ft: 10 min.
		Above 6,000 ft: 15 min.

INSTRUCTIONS

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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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