1 orange
1/2 cup water
8 cups chopped, pitted prune plums (about 3 lbs.)
3 cups granulated sugar
Remove rind from orange and cut into thin strips 1 inch long. In small saucepan, combine rind and water. Bring to boil, reduce heat and simmer until tender, about 15 minutes; drain.
Chop orange pulp. In large saucepan or preserving kettle, combine orange pulp and plums; cook over medium-high heat for 20 minutes. Add sugar. Bring to rolling boil and continue boiling until jam stage is reached, about 10 minutes. Remove from heat. Add cooked rind. Stir for 5 minutes, skimming foam from surface. Pour into hot sterilized jars. Seal, cool and label. Store in cool, dry, dark place.
Makes about 4 cups.