• 5 cups wild plums 
• 1 quart water 
• 2 teaspoons baking soda 
• 1/2 cup water 
• 4 cups sugar 

Combine plums, water and baking soda in 4 quart pot. Bring to boil and cook for 2 to 3 minutes. 
Pour off water and rinse fruit well. Return fruit and 1/2 cup water to pot. Cook until very tender. 
Remove pits as they rise to the surface. Add sugar and cook, stirring constantly until jam is thick and clear (about 20 minutes). Pour into hot sterilized jars. Seal with melted wax. When cooled and sealed, close with lid and store in cool, dark, dry place. 

Yield: 5 pints