2-1/2 pounds plums, pitted and halved
1-1/2 cups water
4 cups evaporated cane juice sugar
Put the plums and water in a large pan and bring to a boil. Reduce heat and simmer about 25 minutes, stirring occasionally, until plums are soft. Add the sugar and bring back to boil. Boil for 25 to 30 minutes, or until jelling point is reached. Remove from heat and ladle jam into sterilized jars. Seal and process in a boiling water bath. Makes about 2-3 pints.