Created by dienia b on September 13, 2015
Step 1: In a large pan combine the prepared plums, rhubarb, water and the lemon juice.
Step 2: Bring the above mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
Step 3: When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
Step 4: Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
Step 5: Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
Step 6: Then reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
Step 7: Remove the mixture from the heat and skim off any foam.
Step 8: Ladle into sterilized jars to within 1/4" of the rim top, and wipe rim as necessary.
Step 9: Apply the prepared lids and rings, and tighten fingertip-tight.
Step 10: Process jars in a boiling water bath for 10 minutes, or as blue book says