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Grape-plum jelly — NCHFP
Ingredients
- 3 1/2 lbs ripe plums
- 3 lbs ripe Concord grapes
- 1 cup water
- 1/2 tsp butter or margarine to reduce foaming (optional)
- 8 1/2 cups sugar
- 1 box (1 3/4 oz) powdered pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 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 6 1/2 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 1/4-inch headspace. For more information on how to sterilize jars see "Sterilization of Empty Jars" . Adjust lids and process as recommended in
- Processing: Process Hot, Half-pints or pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Grape-Plum Jelly in a boiling-water canner. / Process Time at Elevations 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
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 10 half-pints.
Tested source
Preparation timeline
Crush plums and grapes with water; boil and simmer 10 minutes; strain; measure juice; combine with powdered pectin and sugar; boil as directed; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jelly bag, jar lifter, funnel, and large preserving pot.
Visual method guide
- Prepare and measure juice or fruit exactly.
- Cook to the tested rolling-boil endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Keep the tested grape, plum, water, sugar, and powdered-pectin proportions unchanged. Butter or margarine is optional only as listed.
About this recipe
A blended fruit jelly combining ripe plums and Concord grapes with powdered pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Pit plums but do not peel them; crush fruit one layer at a time.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve on toast, scones, cheese boards, or as a glaze.
FAQ
Is the butter required? No. The card lists a small amount as optional to reduce foaming.
Recipe context and comparison
This jelly depends on a measured blended juice, so it is not interchangeable with separate grape or plum jelly recipes.
Troubleshooting
Measure the strained juice precisely before adding pectin and sugar; excess or deficient juice can alter set.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: