Plum Jam Recipe - A

• 3 lbs firm plums, cut into eighths, seeds discarded
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon butter (to keep foam down)
• 7 1/2 cups sugar
• 1 (3 ounce) package commercial pectin

1. Place plums, water, lemon juice, and butter in a large non-aluminum stockpot.
2. Stirring often, bring to a boil over medium-high heat.
3. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.
4. You should end up with about 4-1/2 cups.
5. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring.
6. Add pectin and return to a boil while stirring.
7. Continue to stir and boil for 1 minute, then remove from heat.
8. Let rest for 1 minute, then skim off any foam.
9. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
10. Wipe rims and seal with sterilized lids.
11. Process in boiling water for 5 minutes. Remove, let cool, and label jars.
12. Store plum jam in a cool, dry place.
13. FOR SUGAR FREE VERSION: follow directions on No Sugar Added Pectin box.

firm plums, water, lemon juice, butter, sugar

Taken from www.food.com/recipe/plum-jam-recipe-a-184032 (may not work)