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.