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Grape-Plum Jelly

Grape-Plum Jelly recipe image
This Grape-Plum Jelly captures the essence of late summer harvests, blending the tart brightness of Concord grapes with the floral sweetness of ripe plums. The result is a jewel-toned preserve that offers a complex flavor profile, balancing acidity and sugar for a perfect spread. Its glossy texture and firm set make it ideal for morning toast, cheese boards, or as a glaze for roasted meats. This recipe is a wonderful way to preserve seasonal abundance, creating a pantry staple that brings a taste of home to any table. Simple to prepare yet sophisticated in taste, it&# 226;ÂÂs a versatile addition to your preserves collection.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 421.6
Dietary: Gluten-free, Vegetarian
Description
This Grape-Plum Jelly captures the essence of late summer harvests, blending the tart brightness of Concord grapes with the floral sweetness of ripe plums. The result is a jewel-toned preserve that offers a complex flavor profile, balancing acidity and sugar for a perfect spread. Its glossy texture and firm set make it ideal for morning toast, cheese boards, or as a glaze for roasted meats. This recipe is a wonderful way to preserve seasonal abundance, creating a pantry staple that brings a taste of home to any table. Simple to prepare yet sophisticated in taste, it&# 226;€™s a versatile addition to your preserves collection.
Ingredients
  • 3 1/2 pound Ripe plums
  • 3 pound Ripe Concord grapes
  • 1 cup Water
  • 1/2 teaspoon Butter or margarine (opt.)
  • 8 1/2 cups Sugar
  • 1 3/4 oz Powdered pectin
Directions
  1. 1
    Wash and pit the plums, leaving the skin on.
  2. 2
    Thoroughly crush the plums and grapes in layers in a large saucepan with the water.
  3. 3
    Bring the mixture to a boil, cover, and simmer for 10 minutes.
  4. 4
    Strain the juice through a jelly bag or double layer of cheesecloth, discarding the solids.
  5. 5
    Measure out 6 1/2 cups of the strained juice and set aside.
  6. 6
    Combine the measured juice, butter, and powdered pectin in a large saucepan.
  7. 7
    Bring to a hard boil over high heat, stirring constantly.
  8. 8
    Add the sugar all at once and return to a full rolling boil, stirring constantly.
  9. 9
    Boil hard for exactly 1 minute, stirring constantly.
  10. 10
    Remove from heat and quickly skim off any foam.
  11. 11
    Ladle the hot jelly into sterile jars, leaving 1/4-inch headspace.
  12. 12
    Adjust lids and process in a boiling-water canner according to altitude guidelines.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 421.6kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 17.2mg1%
Total Carbohydrate 105.0g35%
Dietary Fiber 8.6g35%
Sugars 93.8g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jelly, preserves, canning, plums, grapes, concord, summer, fruit, spread, pantry, homemade, breakfast, gift, recipe, sweet, preserve, jar, batch
Read it online: https://www.chefs-mate.com/recipe/grape-plum-jelly/