| 1 | Yield: about 10 half-pints |
| 2 | procedure: wash and pit plums; do not peel. |
| 3 | Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. |
| 4 | Bring to a boil, cover, and simmer 10 minutes. |
| 5 | Strain juice through a jelly bag or double layer of cheesecloth. |
| 6 | Measure sugar and set aside. |
| 7 | Combine 6-?cups of juice with butter and pectin in large saucepan. |
| 8 | Bring to a hard boil over high heat, stirring constantly. |
| 9 | Add the sugar and return to a full rolling boil. |
| 10 | Boil hard for 1 minute, stirring constantly. |
| 11 | Remove from heat, quickly skim off foam, and fill sterile jars, leaving ?inch headspace. |
| 12 | For more information on how to sterilize jars see "jars and lids". |
| 13 | adjust lids and process as recommended in table 1. |
| 14 | table Recommended process time for grape-plum jelly in a boiling-water canner. |
| 15 | style of pack: hot. |
| 16 | Jar size: half-pints or pints. |
| 17 | Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min. |
| 18 | ======================================================= === * usda agriculture information bulletin no. |
| 19 | 539 (rev. |
| 20 | 1994) * |
