Ingredients

5 lbs. Italian or wild plums

5 3/4 cups sugar

1 lemon, juice and grated peel

Preparation

  1. Make a slit in sides of washed plums with a sharp knfe. Remove and discard pits, leaving plums whole.
  2. Arrange plums in bottom of heavy non-aluminum saucepan. Add sugar, lemon juice and peel. Set aside in a cool area overnight.
  3. Next morning bring plum mixture to a boil over medium-high heat. Remove from heat and stir. Set aside in cool area 1 day.
  4. Next morning bring plum mixture to a full boil over medium-high heat.
  5. Remove fruit from saucepan using a slotted spoon. Reserve.
  6. Boil liquid until syrup reaches the thread stage (or 230-degrees F on a candy thermometer)skim foam.
  7. Add fruit to syrup and return to a boil. Cool completely.
  8. Pour into sterilized jars and seal.