Ingredients
5 pounds wild plums, halved and pitted4 cups water1 package (1-3/4 ounces) powdered fruit pectin7-1/2 cups sugar
Preparation
In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid in bowl measures 5-1/2 cups, about 30 minutes.
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. of headspace. Remove air bubbles; wipe rims and put on lids. Process for 5 minutes in a boiling-water canner.
