I use locally grown honey (raw). Pit and finely chop (slice) 4 pounds of plums (approximately 6 1/2 cups) into a closed container. Add 1 cup of honey and let marinade overnight to blend honey flavor and make its own juice.

The next day, empty contents into a large 12 quart porcelain pot. Add 4 cups sugar mixed with 1 package of "Sure Jell Light" powdered pectin.

Note: (while doing this, and at the same time, wash and let stand in simmering hot water in a 6 quart pressure cooker, 4 pint size Mason jars).

Bring mixture to a rolling boil for 1 minute, add 1/2 teaspoon butter to keep from foaming. Mash gently with a potato masher the small chunks of plum. Bring to a rapid boil again - turn off heat, ladle into jars, screw lids on tightly. Pressure cook for 5 minutes at 5 pounds.