Proportions. Four quarts of California prune plums; four quarts of light brown sugar; one pound of seeded raisins; one pound of figs; one-half pound of pecan nuts; two small lemons, if desired.

Method. Wash the plums, cover them with water, and cook slowly until so soft that the pits may be removed after cooling. Add the sugar, and cook slowly until thick. When nearly done, add one pound of seeded raisins and one pound of figs cut in small pieces; also one half pound of chopped pecan nuts and the chopped pits of the plums. If desired, the grated rind of one and the juice of two lemons can be used to add zest. Stir frequently. Test as for jelly.