Ingredients:

  • 2 lbs fresh plums, pitted and quartered
  • 2 tbsp fresh lemon juice
  • 2 cups granulated white sugar

Instructions:

  1. Wash the plums, remove the pits, and quarter the fruit, keeping the skins on to preserve natural pectin.
  2. Combine the quartered plums, lemon juice, and granulated sugar in a wide-bottomed heavy pot.
  3. Allow the mixture to sit for 30 minutes to macerate and release the fruit juices.
  4. Place the pot over medium-high heat and bring to a rolling boil, stirring frequently until sugar is fully dissolved.
  5. Reduce heat to medium-low and simmer for 20–25 minutes until the liquid thickens into a syrupy consistency.
  6. Perform the plate test: place a small dollop of jam on a chilled plate, wait 30 seconds, and push with a finger; if the surface wrinkles, the jam is set.
  7. Transfer the hot jam into sterilized glass canning jars and seal with airtight lids.