Use red wild plums. Wash plums and sort out plums with blemishes for another purpose.

Do not remove the pits, as the sweetest part is attached to the pits.

Put plums in pan with several tablespoons of water. Cook slowly until soft.

Measure fruit; add an equal amount of sugar. Cook fruit and sugar until juice drops short from the spoon.

If juice sheets from spoon, it has been cooked too long and jam will be too stiff.

Ladle into half pint or pint jars; adjust caps and process in a boiling water bath (212°F) for 10 minutes.