|Plums||3 Cup (48 tbs), pitted, peeled and chopped (Use Ripe Ones)|
|Pared cored firm pears||3 Cup (48 tbs), chopped|
|Pared cored cooking apples||3 Cup (48 tbs), chopped|
|Orange sections||1 Cup (16 tbs)|
|Sugar||6 Cup (96 tbs)|
Combine the plums, pears, apples, orange sections and 1/2 cup water in a large kettle.
Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
Add the sugar and stir over moderate heat until dissolved.
Boil over high heat, stirring frequently, for 25 to 40 minutes or until moderately thickened.
Do not overcook.
Remove from heat and ladle immediately into hot jelly jars or canning jars.
Fill to within 1/8 inch of tops and screw caps on evenly and tightly.
Invert for several seconds and stand jars upright to cool.