Plum Jam

• 3 lb. plums
• 3 lb. sugar
• ¼—¾ pint

Remove the stalks and put the washed plums into a pan with the water. Sweet, juicy plums will need only ¼ pint water, but the hard cooking variety will need about ¾ pint. Simmer gently until the fruit is well broken down. Stir in the sugar and cook over a low heat, then boil rapidly. Remove the plum stones as they rise to the surface. When setting point is reached, remove from the heat, skim an