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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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