Old Fashioned Plum Jelly

• 5 lbs (2.3 kg). ripe red plums, halved and pitted
• 5 lbs (2.3 kg). sugar
• 1 tbsp (15 ml) lemon juice

1. Place in large pot.
2. Simmer on low until the pulp disentegrates 30 min.
3. Skim foam, if desired.
4. Strain, if desired.
5. Put hot jelly into jars and affix lids (hot water bath).
6. Let rest undisturbed for several days.

red plums, sugar, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/000B27 (may not work)