A quick and soft textured plum jam.
Cut Mariposa or similar large plums into eighths, removing pits. Macerate overnight in a glass bowl with sugar in the ratio 10:6 plums:sugar.
Sieve off accumulated syrup and set fruit aside. Boil down syrup until slightly thickened, add fruit pieces and cook until preserves are thick and liquid is no longer obviously separated from fruit.
Pour into jars, seal and can 10 minutes in a boiling water bath.