Step 1

In a large stockpot simmer plums and water until tender and broken down, about 30 minutes.

Step 2

Ladle mixture into jelly bag.

Step 3

Let stand for 30 minutes or until you have 5 1/2 cups of liquid.

Step 4

Return liquid to pan.

Step 5

Add pectin.

Step 6

Stir and bring to a boil.

Step 7

Add sugar and bring to a full rolling boil, stirring constantly.

Step 8

Boil for 1 minute and remove from heat.

Step 9

Skim off any foam with a metal spoon.

Step 10

Ladle hot mixture into sterilized jars leaving 1/4 inch headspace.

Step 11

Remove air bubbles and wipe rims. Apply lids.

Step 12

Process for 5 minutes in a boiling water bath canner.