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.
Not So Modern Housewife.
It was also a featured post on Simple Saturdays at The (mis)Adventures of a "Born Again" Farm Girl. -- Margy