3 3/4 lb. sm. yellow plums
4 c. sugar
2, 000 milligrams ascorbic acid (vitamin C tablets OK) dissolved in a little water
5 sterilized 8 oz. canning jars & lids (to sterilize, boil partially full at least 20 min. & keep hot)

Skin and pit plums in 2 batches. To skin, plunge in boiling water for a few minutes, remove and peel (wear latex gloves to prevent staining); to pit small plums, use a cherry pitter. As pulp is freed from skin and pits, add some of the ascorbic acid solution to reduce browning. (Reserve remainder of ascorbic acid solution to add to the filled jars to prevent the jelly from browning.) Add sugar to pulp and heat gently for at least 45 minutes until mixture becomes translucent and starts to jell. Pour into hot jars. Top off jars with a small amount of ascorbic acid dissolved in a little water. Seal jars. Process in boiling water bath for 20 minutes.

Makes five 8 ounce jars.