Canning Recipes




Plums In White Grape Juice
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
8 pounds plums - (to 10)
3 cups white grape juice
1 cup water

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash plums. Pierce skins with a sterilized needle to prevent fruit from
bursting. Combine white grape juice and water; heat syrup to boiling.
Add plums, not more than two layers at a time. Cook plums two minutes.
Remove pan from heat and cover. Let stand 20 to 30 minutes.

Pack hot plums into hot jars, leaving 1/2-inch headspace. Reheat syrup to
boiling.

Carefully ladle hot syrup over plums, leaving 1/2-inch headspace. Remove
air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met -- fingertip tight.

Process 25 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 4 quarts.





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