6 1/2 c. cooked plums
1 box sure jell
8 c. sugar
Paraffin

Wash ripe plums and cover with water to top of plums in kettle. Boil until skins begin to come off and inside is soft, about 15 minutes. When cool, remove seeds, leaving both skins and pulp for preserves. Measure 6 1/2 cups fruit and juice into kettle. Stir in box sure jell, stirring occasionally. Measure 8 cups sugar and add all at once, stirring thoroughly so it will not burn. When it comes to hard boil, cook 1 minute longer. Cool, put in jars and top with paraffin.