5 lbs. plums (10 c. cut up)
6 to 8 oranges, sliced thin
1 to 2 lemons, sliced thin
Sugar

JELLY POINT:

Bring jelly to full, rolling boil that cannot be stirred down. Dip a spoon into the boiling jelly. As it nears the jellying point it will drop from the sides of the spoon in 2 drops. When the drops run together and slide off in a solid sheet form the sides of the spoon, the jelly is finished and should be removed form the heat at once. Remove foam from the jelly and pour at once into canning jars.