Too Many Plums? Make This Easy Plum Freezer Jam!

Pit and chop three cups (about three pounds) of fresh, ripe plums. Put into a large bowl.

Add half cup of fresh lemon juice.

Stir in one small box of pectin. Stir every five minutes for thirty minutes. Then,

Stir in one cup light corn syrup.

Stir in four and a half cups of sugar. Stir for three minutes or until sugar is dissolved.

Clean with boiling water and then thoroughly dry seven, one-cup containers. Fill containers to within a half-inch of the top with the jam. Cover. Let stand at room temperature for 24 hours. Then,

Freeze containers for up to one year. Place into refrigerator before using to thaw. Will last in refrigerator for three weeks