24 c pitted plums
4 boxes low-sugar pectin
1/2 c grated ginger (don't bother peeling it...)
4 c water
7 c sugar
(if 24 c of plums sounds daunting....just cut the recipe in half)
Halve the plums, don't worry about chopping them up, they cook down well. In a large stockpot, bring plums, pectin, ginger, and water to a boil, cook for 5 minutes. Add sugar, stir well and boil for 5 more minutes. If you want a smooth jam, cook for a little longer to allow the plums to cook down further until they are the size you want. you can even use an immersion blender to smooth it out. I used mine and it worked like a charm.
Fill hot, sterilized jars, leave 1/4 inch head space process in a hot water bath for 10 minutes, if you live at elevation, use this chart and adjust accordingly. enjoy.
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