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Grape-plum Jelly

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      Title: GRAPE-PLUM JELLY
 Categories: Jam/jelly, Canning, Preserves
      Yield: 10 Half-pints
 
  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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