Deborah’s Experimental Plumberry Jam

I hybridized recipes from Epicurean, Recipezaar, Group Recipes and the pectin package to make this jam.  Figured I'd better write it down quick in case it turns out to be scrumptious.

Ingredients

• 3 ½ cups chopped plums, 3 cups marionberries
• ½ cup water
• 1 tablespoon lemon juice
• 1 teaspoon butter (to keep foam down)
• 8 cups sugar
• 1 1.75 oz. package (powdered) pectin

Directions

1. Place fruit, pectin, water, lemon juice, and butter in a large non-aluminum stockpot.
2. Stirring often, bring to a boil over medium-high heat.
3. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.
4. Stir in sugar all at once. Return heat to high and bring back to a rolling boil while constantly stirring.
5. Continue to stir and boil for 1 minute, then remove from heat.
6. Let rest for 1 minute.
7. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
8. Wipe rims and seal with sterilized lids.
9. Process in boiling water for 5 minutes. Remove, let cool, and label jars.
10. Store plumberry jam in a cool, dry place.