Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 4 lbs. plums
• Sugar

Directions

1. Wash and stem plums. Crush a few plums to produce enough juice to prevent burning. Cover and cook until tender. Rub through sieve nd measure pulp. Measure half as much sugar as pulp. Cook pulp until thick, add sugar and cook quickly until thick, stirring almost constantly. Pout into clean hot jars and seal.

2. makes 3 pints

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