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Grape plum Jelly with Pectin
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Yield: About 10 half-pints. Wash and pit plums; do not peel. Thoroughly crush plums and grapes, one layer at a time, in a saucepan. Add 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 a large saucepan. Bring to a hard boil over heat, stirring constantly. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam, and quickly fill into sterile, half-pint jars, leaving 1/4-inch headspace. Adjust lids and process.
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