Plum-Strawberry Jam

• 2 1/2 cups (1 pound/450 g) strawberries, hulled and diced into 1/4-inch (6-mm) pieces
• 1 pound (450 g) red plums (about 10), halved, pitted, and cut in 1/2-inch (1.5-cm) slices
• 2 1/4 cups (450 g) sugar

1. In a large pot or a Dutch oven, toss the strawberries and plums with the sugar.
2. Let stand for at least 1 hour, tossing occasionally to encourage the fruits to release their juices.
3. Bring the mixture to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer.
4. Cook, stirring occasionally to make sure the mixture is not burning on the bottom, until the jam reaches the jelling point (use the wrinkle test, page 256, to judge when its done).
5. Ladle the jam into clean jars.
6. Cover tightly, let cool, and refrigerate.
7. The jam will keep for at least 6 months in the refrigerator.

red plums, sugar

Taken from www.epicurious.com/recipes/food/views/plum-strawberry-jam-379679 (may not work)