2 lbs. prune plums, halved, pitted and sliced
1 c. water
3 c. sugar
1 c. coarsely chopped walnuts
1/3 c. dark rum

1. Combine plums and water in 2 1/2 quart saucepan. Heat to simmering. Cook for 3 minutes.

2. Add sugar. Simmer about 1 hour until candy thermometer registers 220 degrees F. Add walnuts and rum.

3. Pour into 5 sterilized 1/2 pint canning jars. Top with lids and rings.

4. Process in boiling water bath for 20 minutes. Remove. Check lids for proper sealing. Lids should snap into concave position, indicating a vacuum seal. If jar does not seal, reprocess or refrigerate conserve until it is used.