3/4 lb. plums, halved & pitted
3/4 lb. peaches, peeled & pitted
3 tbsp. lemon juice
1 c. light corn syrup
2 c. sugar
3/4 c. water
1 pkg. powdered fruit pectin (1 3/4 oz.)

Chop or puree plums in blender, a few at a time. Crush peaches with fork or potato mashed. Measure 2 cups combined fruits with juices and lemon juice into bowl. Mix corn syrup and sugar into fruit well; let stand 10 minutes. Mix water and pectin in saucepan. Stir pectin mixture into fruit and stir 3 more minutes. Ladle quickly into sterilized freezer jars, leaving 1/4 inch head space. Seal. Let stand at room temperature 24 hours. Store in freezer. If to be used within 3 weeks, store in refrigerator. Makes 2 1/2 pints.