PLUM JAM

2 lbs. coarsely chopped ripe plums 
3 cups sugar
3/4 cup water

Combine ingredients
Bring to slow steady boil, 
stirring occasionally 
until sugar dissolves. 

Cook almost to, jellying point.

As mixture thickens, 
stir frequently to prevent sticking. 

Pour hot jam immediately into 
hot, sterile canning jars, 

leaving 1/4 inch headspace. 

Wipe jar rims and adjust lids. 

Process for 5 minutes in boiling water bath.