Directions:Sterilize and dry enough mason jars to store four pints of jam, and set aside. In a large pot, bring the pluots and water to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar. Bring the mixture to a rolling boil over high heat, stirring constantly. Quickly mix in the pectin. Return to a boil, and boil for 1 minute, stirring constantly. Remove from heat. Skim off any foam that forms and discard. Wipe off the rims and run the spatula along the inside wall of the jar to let air bubbles escape. Place the metal lid and then screw on the band.
Keyword pluot jam canning recipe, pluot jam no pectin