Plum Jam

1. 1

   In large non-aluminum kettle, combine plums, water, and lemon juice.

2. 2

   Bring mixture to boiling over high heat, stirring constantly.

3. 3

   Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally.

4. 4

   Mixture should have reduced to about 4 1/2 cups.

5. 5

   Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly.

6. 6

   Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly.

7. 7

   Remove from heat.

8. 8

   Set aside 1 minute and skim off any foam that has formed.

9. 9

   Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions.

10. 10

    Divide jam among sterilized jars, leaving 1/8-inch space at top of jar.

11. 11

    Wipe rims of jars to remove any jam and seal with lids and bands.

12. 12

    Process jars in boiling water for 5 minutes.

13. 13

    Remove jars, label, and store in cool, dry place

No additional tips available.