Plum Spice Jam with Holiday Flair

In a large pot over medium-low heat, combine plums, pineapple, orange juice concentrate, apple juice, and lemon juice. Cover and cook until plums are soft, about 20 minutes.

Mash plums and pineapple using a potato masher. Bring mixture to a slow simmer, then stir in pectin, butter (to reduce foaming), cloves, and allspice.

Increase heat to high and bring to a full, rolling boil for 1 minute while constantly stirring. Add sugar and continue stirring for another 1 minute at a full, rolling boil.

Off heat, mix in red food coloring until evenly distributed. Skim off any foam that forms on the surface.

Sterilize 10 (12-ounce) canning jars and lids in boiling water for at least 5 minutes.

Pack jam into hot, sterilized jars, leaving about 1/4 inch of headspace. Run a clean knife around the insides of the jars to remove air bubbles and wipe rim with a moist paper towel to remove any residue.

Top jars with lids and screw rings on tightly.

Place a rack in a large stockpot, fill with water up to the rack, and bring to a boil. Lower jars 2 inches apart into the boiling water using a holder, ensuring they are covered by at least 1 inch of water. Cover the pot and process for 10 minutes.

Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart, until cool. Check lid placement and store in a cool, dark area.