Grape Plum Jelly

This grape plum jelly combines an American classic (grape jelly) with an often forgotten fruit (for jam/jelly making that is!) - plums - making this one of the unique tasting jelly recipes.

This makes a great gift experience - homemade jelly with a delicious new twist.

• 3 1/2 pounds ripe plums

• 3 pounds ripe concord grapes
• 1 cup water
• 1/2 teaspoon butter or margarine (optional, to reduce foaming)
• 8 1/2 cups sugar
• 1 box (1 3/4 ounces) powdered pectin

What you do:

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 hot, sterile jars, leaving 1/4 inch head space.

Wipe jar rims. Adjust lids and process for 5 minutes in boiling water bath.

Yield: About 10 half pint jars

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