INGREDIENTS

1. 5lbsItalian plums(any small plum, including wild plums)
2. 5 3/4cupssugar
3. 1lemon, juice and grated peel

DIRECTIONS

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. Nex morning bring plum mixture to a boil over medium-high heat, skimming frequently.
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).
7. Add fruit to syrup and return to a boil. Cool completely.
8. Pour into sterilized jars and seal.