Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Wash plums. Pierce skins with a sterilized needle to prevent fruit from bursting. Combine white grape juice and water; heat syrup to boiling. Add plums, not more than two layers at a time. Cook plums two minutes. Remove pan from heat and cover. Let stand 20 to 30 minutes.

Pack hot plums into hot jars, leaving 1/2-inch headspace. Reheat syrup to boiling.

Carefully ladle hot syrup over plums, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 25 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 quarts.

Yield: 4 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.