2 qts. (1900 mL) chopped tart plums (about 4 lbs.) (1.8 kg)
6 c. (1440 mL) sugar
1 1/2 c. (360 mL) water
1/4 c. (60 mL) lemon juice

Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints (1920 mL).