Grape Plum Jelly

Remove enough grapes from stems to make 10 cups (2.5 L), discarding any wrinkled or bruised grapes.

Pit and quarter plums. In large Dutch oven, crush grapes with potato masher. Add plums and 2 cups (500 mL) water; bring to boil, stirring occasionally. Reduce heat, cover and simmer for about 25 minutes or until fruit is softened.

Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with grape mixture; let drip, without squeezing bag, for about 2 hours or until juice measures 6-1/2 cups (1.625 L).

Mix pectin with 1/4 cup (50 mL) of the sugar. In large clean Dutch oven, stir pectin mixture with juice; bring to full rolling boil over high heat. Stir in remaining sugar and return to full rolling boil, stirring; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.

Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)

Additional information : Tip: To reduce foaming, add 1/4 tsp (2 mL) unsalted butter to fruit juice before cooking.

Source : Canadian Living Magazine: July 2008