3 1/4 cups crushed (with a potato masher)pitted mirabelle plums (about 2 lbs)
3 tablespoons powdered pectin
2 cups sugar
Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar. Bring to a boil, stirring until it begins to reduce and thicken. Stir in the pectin. Continue cooking at a low (rolling) boil for 2-3 minutes or until it looks thick and jammy. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.
Yield: about 4 8-oz jars.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.