6 c. purple plums, quartered, stones removed
1 c. water
4 c. sugar
1 tbsp. lemon juice

Combine plums and water in heavy enamel or stainless-steel pan; bring to boil. Reduce heat to low; cook until fruit is tender.

Meanwhile, measure sugar into bowl; place near pilot light to warm, or place in electric oven and set temperature on warm. Leave element on 3 minutes, turn off. Leave sugar in oven until ready for use.

When fruit is tender, add sugar and lemon juice; stir until sugar is dissolved. Increase heat; boil 30 minutes, stirring to prevent burning, or until mixture jells when tested on cold saucer. Pour into hot sterilized jars; seal.

Makes 6 cups.