Small Batch Strawberry Plum Jam

Steps

1. Prepare a boiling water bath canner and 3 half pint jars.
2. Combine the strawberries, plums, and sugar in a low, wide pan and let it sit for 10-15 minutes, until the sugar begins to draw liquid from the fruit.
3. Once the sugar has begun to dissolve and there's plenty of juice in the pan, place it on the stove over high heat.
4. Bring the fruit to a boil and cook, stirring regularly, until the fruit has softened and the liquid has reduced.
5. Towards the end of cooking, use a potato masher to break up any large bits of fruit.
6. Add lemon juice and stir to combine.
7. When the jam has thickened sufficiently, remove the pan from the heat.
8. Funnel the jam into the prepared jars, leaving 1/2 inch headspace.
9. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
10. When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.