3 limes, sliced as thinly as possible
6 pounds washed and chopped plums
2 pounds pitted fresh cherries
8 jalapenos, diced (include sees if you like it spicier)
5 pounds granulated sugar
2 cups filtered water
1 box low-sugar pectin
In a large, heavy bottomed stock pot, put the sliced limes and water, simmer for 30 minutes. Do not allow it to boil dry. Add in the plums, cherries, and jalapeños. Cook until the fruit is soft and pulpy. Add the sugar and boil for 30 minutes, constantly stirring. After 30 minutes, add the pectin and boil for 1 minute. Pack into warm sterilized jars. We hot pack these by putting the lids and rings on the jars and flipping them over to seal. You can hot water process or just put in the freezer.