Apple-Plum Sauce (Using an apple-saucer)

1. Wash apples
2. Cut off blossom and stem.
3. Cut into fourths or halves depending on how big the apples is
4. Measure: 
1. 1 gallon apples
2. 1 quart plums, slightly smash
3. 1 c water
5. Cook over med/high heat until apples are mushy.
6. Scoop into top of funnel
7. Stir
8. Put into hot jars.  Lave 1/2" head space
9. Wipe rim
10. Cook in stock pot with water 1" above jars for 30 min.