6 1/2 cups diced plums
1/4-1/2 cup lemon juice
1/2 cup water
6 Tbls. commercial pectin (NOT an off-the-shelf box of Sure-Jell!)
7 cups sugar (use organic fine cane sugar)
Add 3/4 cup of the sugar to the pectin; combine. Bring plums, lemon juice, pectin, and water to a full boil (that cannot be stirred away) and then add the remaining sugar. Stir until a full boil again, then boil for one minute. Check gelling point. [Have teaspoon ready in ice water to cool down a spoonful to room temp - see if the jam has set.] If ready, remove from heat and fill sanitized jars (9 half pints.) Water bath for 7 minutes. Remove and let set until vacuum sealed. Do not disturb for at least 12 hours. Yield: 8 half pints + 1 quarter pint + a small bowlful of leftovers. (About 9 half pints total.)
For use with commercial-grade pectin. If using boxed pectin, follow enclosed directions.
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