- 5 cups coarsely chopped Damson plums
- 3 cups sugar
- ¾ cups water
Combine all ingredients; bring slowly to a boil, stirring occasionally until sugar dissolves.
Cook rapidly to, or almost to, jellying point. As mixture thickens, stir frequently to prevent sticking.
Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 6 ½-pint jars.