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7 c. sugar

5 c. coarsely ground peeled plums(about 2-1/2lbs)

1/2 c. water

1/3 c. lemon juice

1 pkg(1-3/4 oz.)powdered fruit pectin

1/2 tsp. ground cinnamon

In lg. kettle, combine sugar, plums, water and lemon juice. Bring to boil, stirring constantly. Stir in pectin: return to full rolling boil. Boil 1 minute, stirring constantly. Remove from heat, stir in cinnamon. Skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. adjust caps. Process for 10 min. in a boiling-water bath. Yield:7 half-pints

angie