5 cups coarsely chopped plums (~2lbs)
3 cups sugar
3/4 cup water
~Combine plums, sugar and water in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point.
~As mixture thickens, stir frequently to prevent sticking.
~Remove from heat, skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process for 25 minutes in a boiling-water canner.
Yield: 9.5 (8oz) jars.
Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 33.