The beach plum jam recipe is good. I modified it because I prefer to use Certo rather than Sure-Jell. I used 4 cups of pulp (following the recipe) which takes about 2 pounds of beach plums. I did NOT use the lemon juice, as I think the beach plums are tart enough. I used four cups of pulp and seven cups of sugar, brought them to a full, rolling boil, poured in the pectin, brought it to a full boil again, boiled for one minute, then poured into sterilized jars. (Process in boiling water bath 10 mintues.) It came out great!

A Note from Betsy at Recipelink:

Hi Barbara,

I added instructions to your notes and to the original posting for processing the jam. It should be processed in a boiling water bath for 10 minutes. If that isn't done, it should be stored in the refrigerator.

Happy Cooking!