8/18/16
    3 lb plums
    1 lemon, juiced  (about 1.5 oz)
    1.3 lb cane sugar (.44 sugar/fruit ratio derived from Blue Chair cookbook jam recipe)

    Didn't follow Blue Chair recipe's dividing the plums and treating separately.
    Quartered the plums, mixed in sugar and lemon juice, refrigerated > 1 day (maceration)
    Lots of liquid expressed.
    Heated at med-high in 12" straight sided braising pan ~30-45 min until soft.
    Removed plums from liquid and used hand blender to reduce to slightly lumpy sauce, returned to pan.
    Cooked maybe another 45 min until temp up to ~200F (w/gun) 
    Heated jars in ~250 oven for ~30 min
    Filled jars, put back in oven for another 30 min
    Let sit out overnight. Set well.