Method. Use any firm, tart plums or a combination of several kinds. It is well to add to green plums a few very tart red plums to enrich the color. Place plums in kettle, then cover well with water, as they will cook quite a time and water evaporates. When very tender, so they will yield juice readily, place in bag, strain, and then proceed according to general directions.
Method. Proceed as directed for other plum jelly, or use part crabapples or tart grapes. Cover with water, boil, then strain and proceed according to general directions.