Cook slowly and stir often so it doesn’t burn. Makes 3 ˝ cups of jam.
3-4 lb. Ripe plums
1 cinnamon stick
Wash & ˝“ chop plums, removing stone. Place in heavy pan with a little water (up to ˝ cup).
Bring to a boil, stirring. Add cinnamon stick & cloves. Boil gently for 3+ hours, stirring often.
Sieve to remove skins and spices. Bring back to a boil, still stirring, until reduced. Check by pouring a few drops on a cold plate (it should flow slowly if tilted). If too runny cook further.
When done, ladle into clean preserving jars, seal & boil 5 minutes to seal. Remove & invert on towel until cool. Check vaccuum seal & store.