| 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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