Plum Jam
Source: Whole Living by Martha Stewart
3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
3 cups organic sugar
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
Combine plums, sugar, lemon juice, and salt in a stockpot over high heat. Bring to a boil, mashing with a potato masher. Skim scum off top.
Boil, skimming and stirring frequently, until bubbles slow, you can see chunks of fruit showing through top, and mixture clings to a spoon, falling off in languid clumps, 10 to 12 minutes. Pick up and discard skins with a fork, if desired.
Place in containers and can or jar as desired. Makes 4 (1/2 pint) jars