4 c. sand plums and juice
4 c. sugar

Cover plums with water and bring to boil. Drain and discard water. Pour on more hot water, not quite enough to cover fruit. Cook until plums are soft. Drip juice through jelly bag. Measure and add an equal amount of sugar. Boil over high heat until jellying point is reached. Remove from heat; skim at once. Pour or ladle into hot jars and seal. 4-6 pints.