• Prep Time:
  • Cooking Time:
  • Serves: 10 Half-pints

Grape-Plum Jelly

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 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

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.

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