6 cups of plums, ground 7 cups of sugar Two 3 ounce packages of raspberry Jell-O 1 package of frozen raspberries (more if desired)
Boil plums, sugar and raspberries 20 minutes. Add Jell-O until dissolved. Bottle and seal.
Plum Jam 2
3 pounds of plums 1 1/2 to 2 cups of water 3 pounds of sugar
Wash and stone fruit and put into a saucepan with water. (Under ripe fruit requires more water then ripe fruit.) Cook over low heat until plums are soft. Add sugar and cook, stirring constantly until sugar is dissolved. Bring to a boil and boil rapidly until jam reaches setting point. Pour into warm sterilized jars and seal immediately.
Plum Peach Jam 3
2 pounds of ripe peaches 1 1/2 pounds of fully ripe Italian prune plums One 2 1/2 ounce package of powdered fruit pectin 5 1/2 cups of sugar
Peel and pit peaches; chop over fine. Pit plums; chop very fine. Mix fruits; measure 4 1/2 cups into large saucepan. Place saucepan of fruit over high heat. Add pectin. Stir until mixture comes to a hard boil. At once, stir in sugar. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim and stir for 5 minutes. Ladle quickly into hot scalded glasses. Seal at once. Makes ten 6 ounce glasses.
Plum Jam 4
6 cups of purple plums, quartered, stones removed 1 cup of water 4 cups of sugar 1 tablespoon of lemon juice
Combine plums and water in heavy enamel or stainless-steel pan; bring to boil. Reduce heat to low; cook until fruit is tender. Meanwhile, measure sugar into bowl; place near pilot light to warm, or place in electric oven and set temperature on warm. Leave element on 3 minutes, turn off. Leave sugar in oven until ready for use. When fruit is tender, add sugar and lemon juice; stir until sugar is dissolved. Increase heat; boil 30 minutes, stirring to prevent burning, or until mixture jells when tested on cold saucer. Pour into hot sterilized jars; seal. Yield: 6 cups.
