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Ingredients
- 4 c. sand plums and juice
- 4 c. sugar
Method
- Cover plums with water and bring to boil.
- Drain and throw away water.
- Pour on more warm water, not quite sufficient to cover fruit.
- Cook till plums are soft.
- Drip juice through jelly bag.
- Measure and add in an equal amount of sugar.
- Boil over high heat till jellying point is reached.
- Remove from heat; skim at once.
- Pour or possibly ladle into warm jars and seal.
- 4-6 pints.