I am a fan of using the no sugar required pectin to make my jams - this allows for a shorter cook time and a fresher fruit flavor in your jam, and also allows you to use much less sugar (if you want, if you like your jam quite sweet then by all means add more!). For this jam I used a combination of red and black plums - you want to pick ones that are still fairly firm, so they hold some texture when you cook them. Two notes 1) if A&M keep selecting jam friendly themes then I am going to need to rent a storage space, so maybe next week could be squid week or something? and 2) do they really have to put a little annoying sticker on EVERY SINGLE PLUM? Jeeze - aargersi

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