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Рецепт Grape Plum Jelly
by Global Cookbook

Grape Plum Jelly
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  Порций: 10

Ингредиенты

  • 3 1/2 lb Ripe plums
  • 3 lb Ripe Concord grapes
  • 1 c. Water
  • 1/2 tsp Butter or possibly margarine (opt.) to reduce foaming
  • 8 1/2 c. Sugar
  • 1 3/4 ounce Powdered pectin

Инструкции

  1. Yield: About 10 half-pints
  2. Procedure: Wash and pit plums; don't 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 min. Strain juice through a jelly bag or possibly double layer of cheesecloth. Measure sugar and set aside. Combine 6-1/2 c. of juice with butter and pectin in large saucepan. Bring to a hard boil over high heat, stirring constantly. Add in 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.
  3. For more information on how to sterilize jars see "Jars and Lids".
  4. Adjust lids and process as recommended in Table 1.
  5. Table 1. Recommended process time for Grape-Plum Jelly in a boiling-water canner.
  6. Style of Pack: Warm. Jar Size: Half-pints or possibly Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
  7. 1,001 - 6,000 ft: 10 minutes.
  8. Above 6,000 ft: 15 minutes.