4 lbs. plums
water
sugar
Wash and stem 4 lbs. plums. Crush a few to produce enough juice to prevent sticking, adding a little water if needed. Cover and cook until tender and collapsed.
Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of sugar for each pound of pulp. Cook until thick and creamy, stirring often and skimming the scum that rises while boiling. Hot pack in canning jars.
Yields three to four 8 ounces jars.