Ingredients

• 8 cups plums, finely chopped, skin on, yellow flesh with dark purple skin
• 6 cups sugar
• 1 (3 ounce) box raspberry gelatin

Instructions

1. Fill up canner with water and bring to a simmer.

2. Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.

3. In a large saucepan over med-high heat bring plums and sugar to a boil.

4. Boil for 20 minutes, stirring often and skimming off any foam.

5. After 20 minutes add jello, stir 2 min and until completely dissolved.

6. Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.

7. With a clean damp towel wipe jar threads and rims.

8. Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.

9. Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.

10. Cover bring water to a gentle boil and process for about 10 minutes.

11. Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).

12. After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.

13. Store unopened jams in a cool, dry, dark place.