Grape-plum Jelly Recipe
Yield: 10 Half-pintsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Ripe plums,
3 lbs: Ripe Concord grapes,
1 cup: Water,
1/2 tsp: Butter or margarine, (opt.) to reduce foaming
8 1/2 cup: Sugar,
1 3/4 ounce: Powdered pectin,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp