Grape and Plum Jelly

[Guest guest]

Grape and Plum Jelly

 

3 1/2 pounds ripe plums

3 pounds ripe concord grapes

1 cup water

8 1/2 cups sugar

1 box (1 3/4 ounces) powdered pectin

 

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 hot, sterile jars, leaving

1/4-inch headspace.

Wipe jar rims.

Adjust lids and process for 5 minutes in boiling water bath.

Makes about 10 half-pint jars.