Making Jams and Jellies
- 5 Cups pitted, tart plums (about 2½ pounds)
- 4 cups sugar
- 1 cup water
Yield: About 5 half-pint jars
Procedure: Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Boil rapidly over high heat, about 15 minutes, almost to the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir frequently to prevent sticking or burning. Pour hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. (recipe from here)
with beautiful lips touching the tips
of the cranberries, setting their hooves down
in the dampness carelessly, isn't it after all
the carpet of their house, their home, whose roof
is the sky?
Why, then, was I suddenly miserable?
Well, this is nothing much.
This is the heaviness of the body watching the
gliding just under that roof.