INGREDIENTS

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