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Elephant Heart Plum Jam


3 pounds of Elephant Heart plums, washed, pitted and chopped
1 cup of sugar


  1. Mix the plums with the sugar and let sit overnight in the refrigerator.
  2. Place the plums and any liquid into a large pot and cook over high heat to the gelling point (220 degrees) stirring constantly.
  3. Cool and store in the refrigerator or you can process it in a water bath canner for 10 minutes.