Michigan
State University Extension
Preserving
Food Safely - 01600895
10/13/97
3-l/2 lb. ripe plums
3 lb. ripe Concord grapes
1 cup water
l/2 tsp. butter or margarine to reduce foaming (optional)
8-l/2 cups sugar
l box (l-3/4 oz.) powdered pectin
YIELD: About l0 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 l0 minutes. Strain juice through a jelly bag or
double layer of cheesecloth. Measure sugar and set aside.
Combine 6-l/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 l minute, stirring constantly. Remove
from heat, quickly skim off foam, and fill hot, sterile
jars, (see directions below for sterilizing jars) leaving
l/4-inch headspace. Adjust lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up
on the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain
hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIMES FOR GRAPE-PLUM JELLY
IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min.
or pints