Plum Preserves Recipe

Wash the fruit, cut out the pits and put the rest through a grinder (or food processor -grate). Place the pulp it in a large kettle with the water. Bring to the boil, then simmer until the plums are soft. Usually 6-8 minutes. Continue to cook until the pulp is reduced and thickened, stirring with a wooden spoon to prevent it burning on the bottom of the pan. Add the sugar and stir until it has completely dissolved, add the MCP, then bring the jam to a rolling boil and boil hard until setting point is reached. Usually when you can't stir down the boil. Cook one minute longer. Skim off any foam off the surface, then ladle into hot sterilized canning jars. Wipe rims and attach lids or seal with paraffin. If using lids, water boil as below.