Condiments
3 lbs plums
1 1/2 lb (5-6 1/2-pints) raspberries
4 t calcium water
2 1/4 lbs sugar (4 c.)
3 t pomona’s pectin
1. Cook plums and raspberries to desired consistency, with calcium water.
2. Measure sugar into two equal parts. Add pectin to one part and set aside.
3. Add non-pectin sugar to the plum-raspberry mixture and bring back to a boil.
4. Mix in pectin-sugar and bring to a boil. Check the gel with a spoon in the fridge, as the liquid will not gel while not.