*  Exported from  MasterCook  *

                             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.
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

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