5 lb. Red Plums
a large bunch of fresh Thyme
½ c. sugar
1½ c-2 c. sugar
5½t. low-sugar pectin
calcium water (prepare as directed on pectin package)
2 qts. jam
(I've also attached a printer-friendly pdf of the complete recipe.)
Step 1: Roast Fruit
Preheat your oven to 425°F. Halve the plums and place them pit side up on a baking sheet. (If the pits are difficult to remove, you can remove them later). Tuck sprigs of thyme into the fruit and sprinkle with ¼c. sugar. Roast for 25 minutes, until the fruit is soft and just lightly caramelized. Leave out until the fruit is cool enough to handle.
While the fruit is in the oven, you can sterilize your jars. Wash and rinse the jars and lids you’ll be preserving in. Place the jars in a stock pot with a small grate on the bottom. Pour hot water from the tap over the jars and let them sit for a few minutes to slowly warm up. Place the stockpot over high heat. Cover and bring to a boil. Turn heat off and leave jars to sit in the hot water.