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CDKitchen

Grape-Plum Jelly
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 half pints    |   Ready In: 30-60 minutes

Ingredients:
3 1/2 pounds ripe plums
3 pounds ripe Concord grapes
1 cup water
1/2 teaspoon butter or margarine to reduce foaming (optional)
8 1/2 cups sugar
1 box (1.75 ounces) powdered pectin

Directions:
Sterilize jars. Place them right side up on rack in boiling-water canner. Fill canner and jars with hot (not boiling) water to 1 inch above tops of jars. Boil 10 minutes. Remove and drain hot sterilized jars, one at a time, as filled.

Wash and pit plums; do not peel. Thoroughly crush plums and grapes, one layer at a time, in saucepan with water. Bring to boil, cover, and simmer 10 minutes. Strain juice through 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 sugar and return to full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill hot, sterile jars, leaving 1/4-inch head space. Adjust lids and process in boiling-water canner for 10 minutes.

Recipe Location: https://www.cdkitchen.com/recipes/recs/7/GrapePlum_Jelly54726.shtml
Recipe ID: 22140

Nutrition:
per tablespoon: 53 calories, 0g fat, 14g carbohydrates, 0g protein.

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