Plum Orange Jam

• 10 cups chopped plums (about 4-1/2 pounds)
• 1 cup orange juice
• 1 package (1-3/4 ounces) pectin for lower sugar recipes
• 3 cups sugar
• 3 tablespoons grated orange zest
• 1-1/2 teaspoons ground cinnamon

1. In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute.
2. Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

orange juice, lower sugar, sugar, orange zest, ground cinnamon

Taken from www.tasteofhome.com/recipes/plum-orange-jam/ (may not work)