Grape-plum jelly

1. Yield: about 10 half-pints procedure: wash and pit plums; do not peel.
2. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water.
3. Bring to a boil, cover, and simmer 10 minutes.
4. Straini juice through a jelly bag or double layer of cheesecloth.
5. Measure sugar and set aside.
6. Combine 6-½ cups of juice with butter and pectin in large saucepan.
7. Bring to a hard boil over high heat, stirring constantly.
8. Add the sugar and return to a full rolling boil.
9. Boil hard for 1 minute, stirring constantly.
10. Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼-inch headspace.
11. For more information on how to sterilize jars see "jars and lids".
12. adjust lids and process as recommended in table 1. table Recommended process time for grape-plum jelly in a boiling-water canner.
13. style of pack: hot. Jar size: half-pints or pints.
14. Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min.