2quartsplumsabout 8 cups or four pounds, pits discarded
5cupsgranulated sugar
1tablespoonlemon juice
½cupswater
1packages liquid pectin
Instructions
Prepare sterilized jars to manufacture specification, keep water and jars on stove over medium heat.
Wash plums in cold water
Remove pits
Leave skin on
Cut plums into fourths
Add plums, lemon juice and water to a large stock pot, cook over medium high heat until boiling
Strain mixture through a rough sieve to remove skins (optional)
Return liquid to stock pot, add sugar, stirring constantly, bring back to a rolling boil (a boil that stirring cannot break)
Add pectin, stirring constantly, bring back to a boil and cook for 1 minute
Let rest 1 minute and skim foam using a spoon or spatula
Test jell point: In a medium bowl pour ice cubes then add ice water leaving an inch head space
Rest a metal measuring cup on the top of the cold water
Place a tablespoon hot liquid in cold measuring cup, wait about a minute and test the jell, if the jell is to soft, return mixture to the stove and cook additional 1 minute
Ladle hot liquid into sterilized jars, clean rims with a damp cloth, place lids and rims on jars and place in a hot water bath for 5 minutes. Remove jars from hot water, label, and store in a dry place
Notes
For detailed jar sterilization and canning prep: https://athomewithrebecka.com/what-you-will-need-jar-preparation/