Categories: conserves, jams, jelly, preserves
Ingredients
- 4 lb. greengage plums
- 3 cups sugar
Directions
- Place plums in a wire basket and immerse in boiling water until skins crack. Drain and peel.
- Place in layers with sugar in an enamel kettle and let stand overnight. Then drain and heat juice to boiling. Cook 10 minutes, skimming as necessary.
- Add plums and cook rapidly until plums are clear and tender.
- Drain; boil syrup until it coats the spoon, adding juice as it drains from plums. Add plums and heat to boiling. Seal in clean hot jars.
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makes 2 pints