Plum and Sweet Treat Jelly

Gather all ingredients.

In a large pot over medium-high heat, combine the plums, sugar, and water. Stir until the sugar dissolves; bring to a boil. Reduce heat to medium and cook, occasionally stirring to prevent sticking, for 30 to 40 minutes until thickened.

While the jelly cooks, inspect five ½-pint jars for cracks or rusty rings. Discard any defective ones. Submerge the jars in simmering water and wash new, unused lids and rings with warm soapy water.

Remove the jelly from heat and skim off any foam. Ladle the hot jelly into hot, sterilized jars, leaving ½ inch headspace. Run a clean knife around the insides of the jars to remove air bubbles. Wipe jar rims with a moist paper towel to remove residue.

Place a rack in a large stockpot, fill it halfway with water, and bring to a boil. Lower the jars 2 inches apart into the boiling water using a holder.

Add more boiling water until it covers the jars by at least 1 inch; bring to a rolling boil, cover, and process for 15 minutes.

Remove jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.