While the juice is cooking put the sugar in pans in a moderate oven and let heat. As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water. Place glasses after filling them in a cool dry place till jelly reaches it's setting point, then pour a film of melted paraffin or beeswax over the top and put on the covers.
Setting point is reached when the boiling liquid begins to clot. There are various ways to check for setting.
1.} Dip a long wooden spoon into the pan and hold it up so you can see the liquid run off. If it starts to form flakes as it drops, setting point has been reached.
2.}Pour a spoonful of the hot mass on to a plate and refrigerate for 10-15 minutes. Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set continue to cook checking every 5 minutes. Donít overcook.
Homemade Grape Jelly From Juice
Combine grape juice and pectin in a large saucepot. Bring mixture to a rolling boil.
Stir in sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Pour into hot, sterilized jars, leaving 1/4 inch headspace.
Adjust caps. Process 5 minutes in boiling water bath. Makes 5 pints.
Grape Plum Jelly
3 pounds ripe Concord grapes
3-1/2 pounds ripe plums
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
Wash and pit plums, but do not peel them. Thoroughly crush the plums and grapes, one layer at a time, in a large saucepan. Add water and bring to a boil. Cover and simmer for about 10 minutes.
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Strain the juice through a jelly bag or double layer of cheesecloth. Measure sugar and set aside. Combine 6-1/2 cups of juice with pectin in a large saucepan. Add butter if desired. 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, skim off foam and quickly pour into sterilized half-pint jars. Leave 1/4-inch head-space. Adjust lids, and process the jars in boiling water bath using manufacturers instructions for your region.
Yield: About 10 half-pints