4 cups fresh blueberries (2lbs), crushed
5 cups fresh plums (2lbs), chopped fine
6 cups sugar
~Combine fruit and sugar in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point, stirring frequently.
~Remove from heat and skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process 15 minutes in a boiling water bath.
Yield: Five (8oz) jars.
Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 32.