[Start at the beginning here]
This morning my plums completely dissolved the sugar and were floating in juice. I put the pot on the stove, leaving it there for about half-n-hr after it started foaming a little, stirring occasionally with wooden spatula
to ensure it is heated uniformly. Then I turned off the flame and let it sit until cooled to room temp. Then I slowly heated the pot again on a low flame, stirring carefully, trying keep the shape of the fruit.
It took about 1-1.25hr to reduce the syrup until the drop test showed it was ready (i.e. when a drop of syrup from a teaspoon stayed in place w/o making a puddle)
Then I pasteurized the jars (recycled from various store-bought jams) and filled them. It made exactly 4 jars: 2 small and 2 slightly larger. I’ll keep them in the fridge till a snowy day. Ah, the aroma is heady…