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Add a photoRaciónes: 10
Ingredientes
- 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
Direcciones
- Yield: About 10 half-pints
- 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.
- For more information on how to sterilize jars see "Jars and Lids".
- Adjust lids and process as recommended in Table 1.
- Table 1. Recommended process time for Grape-Plum Jelly in a boiling-water canner.
- Style of Pack: Warm. Jar Size: Half-pints or possibly Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
- 1,001 - 6,000 ft: 10 minutes.
- Above 6,000 ft: 15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 10 servings | |
| Calories 729 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 2mg | 0% |
| Potassium 238mg | 7% |
| Total Carbs 187.11g | 50% |
| Dietary Fiber 2.2g | 7% |
| Sugars 184.65g | 123% |
| Protein 1.05g | 2% |
