This is the recipe I use, from the Ball Blue Book. Combine plums, water, lemon juice, aand pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil Boil hard 1 minute, stirring constantly. Pour hot into hot jars, leaving 1/4 ince head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints. Brandied Plum Jam: add 1 cup brandy to fruit mixture. Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture. Posted to MM-Recipes Digest V4 #242 by Grayson Mathews
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|Serving Size: 1 Serving (5393g)|
|Recipe Makes: 1|
|Calories from Fat: 27 (0%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 171mg||6 %|
|Potassium 1682.9mg||44 %|
|Total Carbohydrate 4390.8g||1291 %|
|Dietary Fiber 21.2g||85 %|
|Sugars, other 4369.6g|
|Protein 7.3g||10 %|
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Calories per serving: 16990
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