Plum Jam

Shine, wash, pit, and quarter enough plums to fill a thick, 2 gallon stockpot 2/3 full. Add:

2 c. sugar

3 Tbs lemon juice

3 Tbs grape juice concentrate

1 c. water

Bring to a boil. Cook on medium high for about 45 minutes to an hour until thick. Stir occasionally, scraping the bottom to avoid burning. If your stockpot isn't very thick, you may have to stir almost constantly. Reduce heat to medium, but keep the jam boiling as you pour it into hot pint jars. Cap jars and you're done! If any jars don't seal, you can put new caps on them and process in a boiling water bath 15 min. Makes about 6 pints.

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