* 5 pounds wild plums, halved and pitted
* 4 cups water
* 1 package (1-3/4 ounces) powdered fruit pectin
* 7-1/2 cups sugar
* In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
* Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
* Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Yield: about 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts: 1 serving (2 tablespoons) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 29 g carbohydrate, 1 g fiber, trace protein.
~~Taste of Home August/September 1994~~