Plum Jam Recipe - A - cooking recipe

Ingredients

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

Preparation

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