3 3/4 qts. pitted plums
Water to cover
2 3/4 c. sugar

Cover plums with water and boil until skins are tender. Put through sieve. Makes 3 1/4 cups of pulp.

Bring to boil; add sugar, stirring as you do. Boil until jelly like consistency, stirring constantly. Seal in hot jars or glasses. Makes 4 1/2 pints.

For a spicy butter, add cinnamon - 1/2 teaspoon to 3 cups pulp.