Categories: conserves, jams, jelly, preserves

Ingredients

• 4 lb. greengage plums
• 3 cups sugar

Directions

1. Place plums in a wire basket and immerse in boiling water until skins crack. Drain and peel.
2. Place in layers with sugar in an enamel kettle and let stand overnight. Then drain and heat juice to boiling. Cook 10 minutes, skimming as necessary.
3. Add plums and cook rapidly until plums are clear and tender.
4. Drain; boil syrup until it coats the spoon, adding juice as it drains from plums. Add plums and heat to boiling. Seal in clean hot jars.

5. makes 2 pints

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