Greek Plum Jam

From the September 26, 2008 Athens' Plus magazine. Plums are one of my favorite fruits (I like pluots too - a hybrid of plums and apricots) This listed the yield as "2 jars" but the pictured jar looks about 1/2 the size of a Mason jar. This recipe listed "1 wine glass of brandy" but thanks to Evelyn/Athens conversions here:http://www.recipezaar.com/bb/viewtopic.zsp?t=220845, I'm listing this as 225 mL. Cook time is a guess.

• Ready In: 40 mins
• Yields: 2 Jars

Ingredients

• 1  kg plum
• 2  sour apples
• 1  kg sugar
• 2  cinnamon sticks
• 225  ml brandy (optional)
• 2  tablespoons lemon juice
• 5  cups water

Directions

1. Wash the fruit well, remove the stones and slice the fruit.
2. Peel and grate the apples.
3. Boil the sugar and cinnamon sticks in a saucepan with 5 cups of water.
4. When it begins to form a syrup, add the fruit to the pan and allow to boil, stirring occasionally so the mixture doesn’t stick to the pan.
5. When it thickens and forms bubbles on the surface, remove a spoonful and put it onto a dry white plate, cool quickly and draw the tip of a spoon across it – if it leaves a path, then the jam is ready.
6. Add the lemon juice and brandy (if desired) and mix for two more minutes.
7. Remove from the heat, discard the cinnamon sticks and fill the jars, which have been boiled and drained thoroughly.
8. Close the jars firmly and turn upside down until cool.