Grape-plum Jelly with Pectin


Quantity: 10 half-pints

Jar size: Half-pints or pints


3-1/2 pounds ripe plums
3 pounds ripe Concord grapes
1 cup water
1/2 teaspoon butter or margarine (optional ingredient to reduce foaming)
8-1/2 cups sugar
1 box (1-3/4 ounces) powdered pectin


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Wash and pit plums; do not peel. Thoroughly crush plums and grapes, one layer at a time, in a large saucepan.

3. Add water. Bring to a boil. Cover and simmer 10 minutes.

4. Strain juice through a jelly bag or double layer of cheesecloth.

5. Measure sugar and set aside.

6. Combine 6-1/2 cups of juice with pectin in a large saucepan. Add butter if desired. Bring to a hard boil over high heat, stirring constantly.

7. Add the sugar and return to a full, rolling boil. Boil hard for 1 minute, stirring constantly.

8. Remove from heat, skim off foam and quickly pour into sterilized half-pint jars. Leave 1/4-inch headspace.

9. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

10. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


Source: National Center for Home Food Preservation