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Michigan State University Extension Preserving Food Safely - 01600895 08/03/99 GRAPE-PLUM JELLY 3-l/2 lb. ripe plums 3 lb. ripe Concord grapes 1 cup water l/2 tsp. butter or margarine to reduce foaming (optional) 8-l/2 cups sugar l box (l-3/4 oz. ) powdered pectin YIELD: About l0 half-pints PROCEDURE: Wash and pit plums; do not peel. Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water. Bring to a boil, cover, and simmer l0 minutes
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