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Grape-plum jelly


By KouzCooking (Visit website)



3 1/2 lb Ripe plums
3 lb Ripe Concord grapes
1 c Water
1/2 ts Butter or margarine (opt.)
- to reduce foaming
8 1/2 c Sugar
1 3/4 oz Powdered pectin

Yield: About 10 half-pints

Procedure: Wash and pit plums; do not peel. Thoroughly crush the
plums and grapes, one layer at a time, in a s...




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