5 lbs Italian plums (any small plum, including wild plums)
5 34 cups sugar
1 lemon, juice and grated peel
Make a slit in sides of washed plums with a sharp knfe. Remove and discard pits, leaving plums whole. Arrange plums in bottom of heavy non-aluminum saucepan. Add sugar, lemon juice and peel. Set aside in a cool area overnight. Next morning bring plum mixture to a boil over medium-high heat. Remove from heat and stir. Set aside in cool area 1 day. Nex morning bring plum mixture to a boil over medium-high heat, skimming frequently. Remove fruit from saucepan using a slotted spoon. Reserve. Boil liquid until syrup reaches the thread stage (or 230-degrees F on a candy thermometer). Add fruit to syrup and return to a boil. Cool completely. Pour into sterilized jars and seal.