3/4 lb. fresh plums
1 lb. fresh peaches, peeled & chopped
2 tbsp. lemon juice
1/2 tsp. ascorbic-citric powder
4 c. sugar
3/4 c. water
1 (1 3/4 oz.) pkg. powdered pectin

Remove pits from plums (do not peel) and grind pulp finely. Measure 1 1/4 cups peaches and 1 cup ground plums. Combine fruit, lemon juice and ascorbic-citric powder in a large bowl. Add sugar to fruit, mixing well. Let stand 10 minutes. Combine water and pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Pour over fruit mixture and stir 3 minutes. Quickly pour into freezer containers or hot sterilized jars, leaving 1/2 inch headspace. Cover at once with plastic or metal lids and screw on bands, if appropriate. Let stand at room temperature 24 hours; then store in freezer. To serve, thaw jam. Yields about 6 half pints.