Plums:

Plum Glazed Chicken

16 ounces plums, pitted and cut into bite size pieces
2 tablespoons margarine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 pounds skinless, boneless chicken

Preheat oven to 350F. In a blender or food processor, whirl the plums and a bit of water and sugar until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.

Plum Jam

6 cups plums
1/2 cup of water
8 cups sugar
1 box of fruit pectin

Pit and chop plums. Add water; simmer 5 minutes. Measure prepared fruit in 6 or 8 quart sauce pot. Measure sugar, set aside. Stir pectin into prepared fruit. Bring to a full boil over high heat, stirring constantly. Add sugar; return to a full, rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necesary. Carefully ladle into hot jars, leaving 1/2 inch headspace. Adjust caps. Process all jam 10 minutes in a boiling water canner. Remove jars from canner. Let jam cool 12 to 14 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately for the full length of time, with a new lid. Remove bands, and clean exterior of jars and lids. Store jam in a cool, dry, dark area for up to one year.