|Purple plums||6 Cup (96 tbs), quartered|
|Water||1 Cup (16 tbs)|
|Sugar||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
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 unti 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.