4 lbs of ripe plums
1 pkg pectin
6 1/2 cups sugar
1/2 cup water
1 teaspoon vanilla
In a large stock pot, place water and plums, heat over fire. You can use a low heat and do it slowly. I, on a campfire just had to go! Cover with lid. Stir occasionally so that the plums don't stick to the bottom, unless you are over a campfire, stir often. Once the plums start to soften and get squishy, remove from heat and run through your food mill into a clean pot. If you want unclouded jelly, you will need to run it through cheese cloth as well.
Add pectin and vanilla to the plum juice, bring to a hard boil, for one minute. Add all the sugar, quickly. Stir until dissolved and bring back to a hard boil for 1 minute. Pour into your hot sterile jars.
Process in a hot water bath for 15 minutes. Makes 6 pints.