Yellow hog plums and sugar.
Select very ripe yellow fruit. Remove skins, cut flesh from seeds. Put in saucepan with a little water to soften flesh. When soft, put through a sieve or food grinder to puree.
Measure the cooked pulp and add an equal amount of sugar. Cook until mixture starts to make a puffing sound, being careful to stir continuously. Pour into hot sterilized jars and seal.
DATE: May 1987
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