Remove the pits and dice 4 pounds of plums. Be sure to cut them small enough that the skins will not become and issue when spreading jam. It could be easier to use a food processor at this step.

Place plums and sugar in a heavy bottomed pot, large enough to only fill to halfway. (Plums will boil and foam, they could potentially boil over.

Whisk together the pectin, cinnamon and nutmeg, add to the pot with the plums and sugar. Add the lemon juice in once sugar and pectin have dissolved.

Bring your fruit to a hard boil and allow to boil for at least a minute.

Turn down the heat and allow the jam to simmer for 20 minutes or so, until the plums soften and the mixture thickens.

After the jam has thickened, fill jars and allow to cool on the counter. Once cooled, place in the refrigerator. The jam will be good for two weeks.

While the plums are simmering, prepare your canning pot with water and pint sized jars.

When plum jam has thickened, add your jam to the jars, and process in your water-bath canner for 10 minutes. (be sure to adjust for altitude*)

Once the canning time is completed, remove the jars and allow them to cook while the lids seal. Store on your shelf for up to 18 months. Any jars that did not seal properly should be refrigerated and enjoyed within 2 weeks.