Recipe: Plum Jelly

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5 cups beach plums
1 cup water
6 cups sugar
3 ounces liquid pectin

Crush the plums with a potato masher in a big pot, add the water, and simmer, covered, for 20 minutes. Continue to mash them now and then during the cooking. Filter the mixture through a jelly bag. Don't mash or try to force it through - just let it drip slowly if you want a clear jelly. If the plums were juicy, you will have about 3 1/2 cups when finished.
Stir the 3 1/2 cups juice and sugar together in a large pot and bring to a rolling boil - it should be boiling so hard you can't stir down the bubbles. Add the pectin, stirring constantly, and boil for 1 minute. Remove from the heat and let sit for a minute, then skim off all the foam. Pour into hot, sterilized jars, and seal. Cool, then store in refrigerator.

NOTES : If you can find beach plums that are not quite ripe, they should contain enough natural pectin to make the commercial kind unnecessary.