Peach-Plum Jam

Fill a boiling water bath canner about half-full. Add the empty jars and bring to a boil; boil 10 minutes then reduce the heat to low. Keep the jars in the hot water.

Fill a saucepan with water and bring to a boil; reduce heat to low and add the flat sealing lids. Keep the lids in the hot water.

In a large nonreactive kettle, combine the finely chopped or ground peaches and plums, the lemon juice, and the sugar. Cook, stirring, over medium heat until sugar is melted. Bring to a boil that can't be stirred down. Add butter, if desired, to keep foaming down. Boil, stirring, for 1 minute. Add the fruit pectin and boil, stirring, for exactly 1 minute longer. Remove from heat and skim off the excess foam.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 5 minutes. *

*If you did not boil the jars for 10 minutes before processing, boil the filled jars for 10 minutes.

Makes about 3 1/2 pints, or 7 half-pint jars.

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