Instructions

1. In a large pot, combine the chopped plums, granulated sugar, and lemon juice. Stir well to combine.
2. Let the mixture sit for 15 minutes to allow the plums to release their juices, intensifying the flavor.
3. In a small saucepan, combine the pectin and water. Heat over medium heat, stirring until the pectin is dissolved.
4. Place the pot with the plum mixture over medium heat and bring to a boil, stirring frequently.
5. Once the mixture reaches a rolling boil, stir in the dissolved pectin. Continue to boil for 10-15 minutes, or until the jam thickens and reaches the desired consistency.
6. To test the consistency, place a small spoonful of jam on a cold plate. Let it sit for a minute, then run your finger through it. If it holds its shape, it's ready.
7. Remove the pot from heat and let the jam cool for about 5 minutes.
8. Transfer the jam into sterilized jars while still hot, leaving about 1/4 inch of headspace at the top. Seal tightly with lids.
9. Allow the jam to cool completely at room temperature before storing in the refrigerator. The jam will thicken further as it cools.