Melt a little jelly, thin with hot water and use to baste the ham loaf. 1 c. water 6 1/2 c. sugar 1/2 bottle liquid fruit pectin

Wash plums. Add water and cook until soft. Strain through jelly bag. Measure juice; add sugar and mix well. Bring to a boil, stirring constantly. Stir in pectin and bring to a full rolling boil.

Boil hard for 1 minute, stirring constantly. Remove from heat; skim. Pour into hot glasses or jars. Cover with paraffin at once or adjust lids on jars and process in boiling water bath (212 degrees) 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 4 pints.