Cinnamon Plum Jam

• 7 cups sugar
• 5 cups coarsely ground peeled plums (about 2-1/2 pounds)
• 1/2 cup water
• 1/3 cup bottled lemon juice
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 teaspoon ground cinnamon

1. In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
2. Remove from heat; skim off foam. Ladle hot mixture into seven hot 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 10 minutes. Remove jars and cool.

sugar, water, lemon juice, powdered fruit pectin, ground cinnamon

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