Grape-Plum Jelly




United States Department of Agriculture, Extension Service2

Grape-Plum Jelly
3-1/2 lbs ripe plums
3 lbs ripe Concord grapes
1 cup water
1/2 tsp butter or margarine to reduce foaming
(optional)
8-1/2 cups sugar
1 box (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," (FCS 8255).

Adjust lids and process as recommended in Table 1 .

Tables

Table 1.

Table 1. Recommended process time for Grape-Plum Jelly in a boiling-water canner.

Process Time at Altitudes of
Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Hot
Half-pints or pints
5 min
10
15

Footnotes

1. This document is FCS 8329, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: June 1998. First published: February 1993. Revised: October 1994. Reviewed: June 1998. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8153, Guide 7: Preparing and Canning Jams and Jellies. Please visit the EDIS Web site at http://edis.ifas.ufl.edu

2. Reviewed for use in Florida by Mark L. Tamplin, associate professor, Food Safety, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.

The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educational information and other services only to individuals and institutions that function without regard to race color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Service office.

Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean

Copyright Information

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