5 lb. satuma plums
2 boxes raspberries
5 lb. cane sugar

Wash plums and remove seeds. Grind plums. Put all together and cook rapidly for 20 minutes (after it comes to a boil). Test for jelly. If done, pour into hot jars and seal.

NOTE: "The addition of a small lump of butter to any jam or preserve prevents the fruit from boiling over, and the minute the heat is turned off the fruit settles as smooth as glass. And it is never necessary to skim the preserves." From an old, old recipe book.