2 lbs. ripe blue plums
1 c. cold water
1 lemon, quartered
2 1/2 c. granulated sugar
1/2 c. seedless raisins, washed and drained
1/4 c shelled pecans, cut in two

Remove stems from plums, quarter them with sharp knife, and pull off the skins. Discard pits, save skins. Place skins in small pan with cold water, add lemon and boil together for about 5 minutes, then strain. This should give you about 3/4 cup red juice. Pour this over the plums in a deep large pan. Stir in the sugar and raisins. Bring to a boil and cook until thickened, or for about 30 minutes, stirring frequently and skimming as necessary. When done, add nuts and pour into sterilized jars, and seal tightly. About 3 half pint jars.