Plum Preserves

I made 5 pints of plum preserves today. This brings to five the varieties of homemade jams and jellies I have in my pantry: grape, blackberry, plum, orange marmelade, and cactus. I haven't bought jelly in over a year, and except for the blackberries, which I bought, the rest of fruits were harvested for free, either from trees in my yard, or wild. On the rare occasions that I put jelly on something, at least I know exactly what I'm eating.

I'm hoping to be able to give everyone on my Christmas list several kinds of preserves this year.

At any rate, here is my recipe for plum preserves. If you follow the recipe carefully, it won't be necessary to add artificial pectin.

4 lbs. plums
8 cups sugar
1/2 cup water

Cut plums in half to remove the seeds. The skins add most of the flavor, so do not peel. Place cut plums in a heavy kettle. Add water and sugar. Heat slowly until sugar dissolves. Increase heat to bring to a busy simmer. Stir regularly until the preserves pass the jelly test, i.e. two drops sheet together from the edge of a metal spoon. Pour into sterile jars and seal. Cooking time 40-50 minutes. Yield 5-6 pints.