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1
Get your canning kettle set up, start heating the water, get your jars out, set up a dishtowel-covered cooling rack and whatever else you do to prep for canning.
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2
In a small bowl, whisk together the 2 tsp pectin with 1/4 c sugar. Set aside.
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3
In a large stockpot, put the plums, peaches, lime zest and juice, crystallized ginger, allspice, 1/2 c sugar, water and cider. Bring to a boil and cook, stirring regularly, 10-15 minutes.
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4
Like other canners have suggested, mash the jam with a potato masher to reach your desired consistency, and then slowly stir in half of the sugar-pectin mixture. Cook and stir. Taste (don't burn your tongue.)
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5
If you think it's still too loose, add some more pectin-sugar. I used about 3/4 of the mix I'd made, and I was glad I hadn't added more. Those Italian plums have a crazy pectin content of their own so watch out!
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6
When the jam is looking good, ladle it into your sterilized jars, put the lids and rings on, and carefully lower them into the boiling water in the canning pot. Process about 10 minutes.
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7
PS- I'm writing this the day after making this jam. The added pectin + the plums' natural pectin did make this a firm jam. So, if you like yours looser, decrease the Pomona's pectin to 1 tsp.
