Every step I have not fixed it, as everything is very plain. Clean the plums from the bone, cut into halves. Dilute soda solution, in the proportions of 1 tablespoon soda in 1 litre of cold water and pour it over the plums so that they were completely covered with solution. Leave for a day. After a day drain the soda solution and rinse the fruit. Slices will be much harder, especially on the cut. Take a large capacity for cooking jam in small batches to spread the drain, gradually sprinkling her sugar. To set aside capacity aside for a few hours while draining will not give juice. (If you want to get a thick syrup, as in jam, then the weight of sugar you need to take the weight equal to the weight of plums, but I reduced the sugar by 1/3 and we have such a sweetness very much.)

When draining properly will give the juice, and it will be already visible, and the sugar is almost completely dissolved, put the container on the small fire and wait until the syrup comes to a boil, then cook for 5 minutes. In any case NOT to INTERFERE with a spoon, just shake or turn the container. Set aside until cool. 2 more times to repeat the procedure of heating-cooling. Now you can gently stop the drain, it will not hurt. In the last boiling, if desired, you can add slices of lemon. In some parts of the blanks and so I did (3 kg plums - 1 lemon). This process takes 2-3 days.

Gently spread out the hot plums in hot sterile banks, pour them with syrup, roll up and leave to cool slightly. After removing the sample this delicacy: slices of yellow plums to my taste reminded of something apricot and slices of blue plums - prunes, but the flavor was much more vivid, juicy and flavorful! Of apricots we have in the country is not... that's great they replaced! Good cooking and aromatic teas!