A canning recipe of my own making. A batch yields about 8 half-pints.
2# apricots, pitted and roughly chopped
2# red plums, pitted and roughly chopped
4 1/2 c sugar
1 oz dry pectin
1/3 c kirsch or other cherry brandy (optional)
combine all ingredients, cook until jam is set, using the frozen plate method. With this small amount of pectin, it takes at least 30 minutes to get the jam to set. Pack into half-pint jars, leaving 1/4″ headspace, seal and process 10 minutes in boiling water bath.