We recently had a big batch of plums and apples to use up. The plums in particular had to be used quickly. So one of the recipes I used was for plum and apple jam. Stone and chop the plums. Peel and core the apples. The resulting fruit should be about 50:50 plum and apple.
Add the fruit to the jam pan with a bit of water and then bring to the boil. Leave simmering until all the fruit is pulped. Then add the same weight of sugar as for the total weight of fruit and put it on a rolling boil. When boiling point it reached (when a dollop of jam sets on a plate) add to hot sterilised jars.
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