My good friend Marg brought grapes and plums from her garden to share on our trip to the Head of Powell Lake for a weekend of quad riding. We ate a lot, but there were bunches (literally) left. I hate to be wasteful, so I decided to make a batch of jam.
First I processed the grapes. The concords were seedless, so it was easy. I just squeezed the pulp into a bowl.
I put the skins in a pan to simmer until the juice was released. I mashed the skins and strained the liquid into the bowl with the pulp. That gave the mixture a beautiful purple colour.
Next I processed the plums. I washed them, removed the pits, and diced them with the skins on.
I ended up with three cups of combined fruit and juice, so I used the plum jam recipe in the Sure-Jell powdered pectin box and cut it in half.
3 cups concord grape pulp/juice with diced prune plums
½ package Sure-Jell powdered pectin
4 cups sugar
Put the fruit and juice mixture in a pan. Stir in one-half package of pectin. Bring to a rolling boil.
(Save the other half for another small batch of jam or jelly.)
Add sugar and bring the mixture back to a rolling boil, then boil it for one minute stirring constantly.
Remove from heat and skim off foam if needed.
Ladle into hot sterilized jars to ¼ inch from the top. Wipe rims and threads and cover with lids and rings.
For complete water bath canning directions, click here.
Place jars on a rack in a water bath canner with 1-2 inches of water over the tops. Cover and bring the water to a gentle boil. Process for 10 minutes after boiling begins.
This half recipe made five half-pints. I canned four for later and put one in the fridge to use right away. It makes a firm jam with little pulp.
Thanks Marg for all the fresh treats for our trip and good eats we can enjoy all winter long. -- Margy