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