Making Jams and Jellies
Grape-Plum Jelly
with powdered pectin
- 3½ lbs ripe plums
- 3 lbs ripe Concord grapes
- 1 cup water
- ½ tsp butter or margarine to reduce foaming (optional)
- 8½ cups sugar
- 1 box (1¾ oz) powdered pectin
Yield: About 10 half-pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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 6½
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 ¼-inch headspace.
For more information on how to sterilize jars see "Sterilization of Empty Jars".
Adjust lids and process as recommended in 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 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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