Grape-Plum Jelly
Recipe: #18918
May 10, 2015
Categories: Grapes, Plum/Prunes, Canning/Preserving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Yields 10 (1/2-pint) jars"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (458.7 g)
- Calories 768.6
- Total Fat - 1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 9.6 mg
- Total Carbohydrate - 197 g
- Dietary Fiber - 7.5 g
- Sugars - 173.2 g
- Protein - 2.1 g
- Calcium - 61 mg
- Iron - 0.7 mg
- Vitamin C - 12.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash and pit plums, do not peel.
Step 2
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.
Step 3
Strain juice through a jelly bag or double layer of cheesecloth.
Step 4
Measure sugar and set aside.
Step 5
Combine 6 cups of juice with pectin in large saucepan. Bring to a hard boil over high heat, stirring constantly.
Step 6
Add the sugar and return to a full rolling boil.
Step 7
Boil hard for 1 minute, stirring constantly.
Step 8
Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving inch headspace. Wipe jar rims.
Step 9
Adjust lids and process for 5 minutes in boiling water bath.
Step 10
Yield: About 10 half-pint jars
Tips
No special items needed.
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