Damson Plum Nectar

• 6 quarts damson plums
• 2 quarts filtered cold water
• 1 quart fresh apple cider
• 4 cups sugar
• 1 cup honey
• 3 cups fresh lemon juice or 3 cups fresh lime juice (or combination)

1. Wash and pick over the plums.
2. Put them in a kettle with the 2 quarts of water.
3. Bring to a boil and boil for 15 minutes, stirring regularly.
4. Put them through a food mill, or press in a strainer to extract as much juice as possible.
5. Return the pits and skins to the kettle, and add the apple cider.
6. Bring to a boil and boil for another 10 minutes or so.
7. Strain again, into the same pot with the rest of the juice.
8. Discard the skins and pits.
9. Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
10. When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
11. Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
12. Bring to a boil.
13. When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
14. (Generally, boil lids for 5 minutes).
15. Return 7 jars to the canner and process for 10 minutes.
16. Remove and repeat with the remaining jars.
17. To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
18. Also good with ginger ale or maybe even white wine.

damson plums, filtered cold water, apple cider, sugar, honey, lemon juice

Taken from www.food.com/recipe/damson-plum-nectar-100788 (may not work)