First of all, this was my first time canning. The jam sounded appealing, so my husband and I made it with plums from my parents' tree. We doubled the whole recipe and tripled the amount of cinnamon, adding 1/2 teaspoon nutmeg as well. After reading one of the reviews (from the woman who makes jam to sell at farmers' markets) and the directions that came with the pectin, I first added the lemon juice and water to the fruit, then added pectin, brough that to a full rolling boil that can't be stirred down, then added the sugar and spices and brought back to a full rolling boil, and let it boil for one minute. We processed ours in a hot water bath for 20 minutes (10 minutes extra because we're at high altitude), and the jam set beautifully. We opened one, and it has a tangy, sweet, slightly spicy flavor, and a deep burgundy color. The doubled recipe made 14 12-ounce jars of jam; we're saving most of these for small Christmas gifts - the jam tastes like Christmas and would also be a good substitute for cranberry relish at Thanksgiving. :)
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First of all, this was my first time canning. The jam sounded appealing, so my husband and I...