Instructions: Wash glasses in a dishwasher with very hot water (150 degrees) and leave in dishwasher until ready to fill. Wash lids in hot soapy water, rinse well and pour boiling water over lids.

Remove pits from plums, do not peel. Finely chop plums to measure 2 3/4 cups; place in large bowl.

From the orange, grate 1 teaspoon of peel and squeeze 1/4 cup juice. Add orange peel and juice to plums with walnuts and salt. With a rubber spatula, stir in sugar until thoroughly mixed; let stand 10 minutes.

In a 1-quart saucepan over medium heat, bring pectin and water to boiling; boil 1 minute, stirring. Stir pectin mixture into fruit; continue stirring for 3 minutes (no less). A few sugar crystals will remain.

Ladle plum mixture into glasses to 1/2 inch of top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze conserve to use within a year, or store in refrigerator to use within 3 weeks.

Yield: 8 cups

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