Here is the Plum preserve recipe
- 5 cups plums, peeled, pitted and diced
- 4 cups sugar
- 1 cup water
Combine all ingredients in a large saucepot. Bring to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking.
Cooking to 220 degrees will be perfect consistency. Ladle into hot jars, leaving 1/4 inch head space. Adjust two-piece lid caps. Process 10 minutes at a full boil in a boiling water canner.