7 1/2 c  Sugar
1    Box fruit pectin
4 c  Wild plum juice
1 1/2 c  Water

Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit
pectin into juice and water, using a large pot, as the pot must not be more
than 1/3 full to allow for a full rolling boil (a boil that cannot be
stirred down). Bring to a full boil over high heat, stirring constantly.
At once stir in sugar. Stir and bring to a full rolling boil, boil hard for
1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim
off foam with metal spoon. Immediately ladle into hot pint jars, leaving
1/8 inch space at the top of the jars. Wipe any spills from rims and
threads of jars with a damp cloth. Quickly seal the jars by covering with
hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals,
store in cool, dry place.