3 1/2 c. prepared fruit (about 1 lb. each, ripe pears and plums)
1 box powdered fruit pectin
5 c. (2 1/4 lbs.) sugar

First, prepare the fruit. Peel and core about 1 pound fully ripe pears. Chop very fine or grind. Pit (do not peel) about 1 pound fully ripe plums. Chop in small pieces. Add 1/4 cup water to plums. Bring to a boil. Cover and simmer 5 minutes. Combine fruits and measure 3 1/2 cups into a very large saucepan.

Then make the jam. Add powdered pectin to fruit in saucepan and mix well. Bring to a hard boil over high heat, stirring constantly. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

Remove from heat and skim off foam with metal spoon. Then alternately stir and skim for 5 minutes to cool slightly and to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with 1/8 inch of hot paraffin. Makes 4 pounds of jam, or enough for 8 medium glasses.