2 cups of fruit (we did an even mix of diced plums and raspberries)
4 cups sugar

2 Tablespoons fresh lemon juice
1 box of Sure-Jell

Pit 2 pounds plums, do not peel. Finely chop into 1/4 inch pieces. Smash raspberries with a spoon or potato masher in a bowl. Strain through a sieve to remove the seeds.

Add fruit to a 1/4 cup of water and simmer 5 minutes. Stir sugar into the plum/raspberry mixture. Add the lemon juice. Remove from heat and set aside for 10 minutes.

Mix 3/4 cup water and 1 box Sure-Jell pectin in a small saucepan. Bring to a full rolling boil over high heat, stirring constantly. Continue boiling for 1 minute. Stir the mixture into the fruitand sugar.

Stir constantly for 3 minutes. Fill clean, dry containers immediately to within 1/2 inch of the tops.

We used plastic container jars, but you can use glass jars. Wipe off the top edge of containers and quickly cover with lids.

Let stand at room temperature for 24 hours. Store in freezer until opened. After opening, store in refrigerator up to 3 weeks.