Grandma's Plum Jam

1st pick all the plums off the tree. Use only Session (ditchbank) plums. For this she used (Half a sink full).

For 10 cups: (that happens to be something like 9 8oz jars or 6 12 oz jars or lots of jars and lots of little extra jars)

6 cups chopped plums (skins on, pulsed in blender - not too smooth - not too chunky)
8 (yes eight) cups of sugar
1 package pectin (either kind- also helpful that this recipe is on the box)
1/2 cup water

Step 1: Wash mason jars and sanitize them in the dishwasher. Make sure they are still hot when you take them out to put the jam in them.

Step 2: Pit and chop plums (Grandma uses Grandma Walker's Osterizer Blender but I found that next year I'll bring over my cuisinart to ease the process)

Step 3: Refrigerate the chopped plums immediately (in mason jars of course). Leave until you are ready for the production (even overnight).

Step 4: Take chopped plums (6 cups) and add 1/2 cup water bring to a Boil and Simmer for 5 minutes. (insert microwave timer)

Step 5: Add Pectin (slowly making sure there are no clumps) and bring to HARD BOIL for 1 Minute.

Step 6: Add Sugar (8 cups) slowly to simmering plums. Again, no lumps. It helps to have a friend help here. In fact, in Grandma's 80 years she has never done this alone.

Step 7: Bring to boil. Keep stirring. Put on an apron if you forgot. AND remember to wipe down appliances during the process or you'll end up scraping jam from "hell to breakfast".

Step 8: Take a special funnel that fits mason jars (no one knows the name of this thing) and fill to the very tippy top. Like you think it's going to overflow.

Step 8.5: Meanwhile, boil a small pot of water. Place the inside of the mason jar lid (ONE AT A TIME) to the boiling water.

Step 9: Put inside of lid onto filled jar. Tighten with the outer ring. I said TIGHTEN.

Step 10: Immediatly turn them upside down for 5 minutes. Don't put the jars too close together AND (I found out too late) do NOT push the little popper top because it's supposed to do it itself. It seals it.

Step 11: Turn them right side up until cool. Store in cool dry place for up to 6 months. You can also freeze it. If they don't pop - then you should refrigerate and eat it sooner.

Little tips of the trade:
Yes, she does NOT use the fancy steamer/boiler thing.
Yes, if she were to enter it into the State Fair she would have to use it.
Yes, she still uses the same pot that she has always used. It has no handles. They have broken off.
Yes, you need "asbestos hands" or some tolerance for burning off your entire fingerprints.
Yes, it's helpful if you have the written "pectin" jam instructions from the little book just in case you doubt yourself, your kids, or your grandkids.

So, there you have it.