Plum jam can be spread on a pastry shell and topped with sweetened whipped cream for a quick dessert. Plum jam is also great for breakfast, served with homemade muffins or biscuits.

• 4 cups of washed and chopped plums (about 2 pounds)
• 3 cups of sugar
• 3/4 cup of water
• 1/4 cup of lemon juice

1. Combine all ingredients in a saucepan with a heavy bottom .
2. Bring the plums and sugar to a boil over medium heat, stirring constantly.
3. Insert a thermometer into the jam when it begins to boil, and raise the heat to medium high.
4. Continue cooking; stirring constantly, until the mixture reaches 220°F (or 8 degrees above the boiling point of water if you're cooking above sea level).
5. Remove from heat and cool.
6. Refrigerate jam; freeze or process in a hot water bath for longer storage.

1. Wrap 10 cloves and a cinnamon stick in cheesecloth and boil with the plums to make a spiced plum jam. Remove the cheesecloth bundle after cooking.
2. Substitute peaches or nectarines for some of the plums.
3. Cook a vanilla bean with the plums, removing it after the jam is thickened.
4. You can use yellow plums instead of purple, if desired. The flavor will be the same.