Sugar Plum Spice Jam

Combine plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large cooking vessel over medium-low heat, covered; allow the mixture to soften for 15 to 20 minutes. Use a utensil to crush plums and pineapple until they are completely broken down, leaving small pieces intact.

Transfer the mixture to a gentle simmer; add pectin, butter (to minimize foam), cloves, and allspice. Increase the heat to high; bring the mixture to a vigorous boil for 1 minute, stirring constantly. Add sugar and stir continuously; cook at a full boil, an additional 1 minute.

Turn off the heat and add red food coloring until the mixture is evenly colored; remove any foam that forms.

Sterilize 10 (12-ounce) canning jars and lids in boiling water for at least 5 minutes. Fill the hot, sterilized jars with jam, leaving a small gap between the top of the jar and the lid. Use a sharp knife or thin tool to remove any air bubbles from the jar.

Wipe the rims of the jars with a damp cloth to remove any residue. Secure the lids and screw rings tightly.

Position a rack in the bottom of a large cooking pot and fill it halfway with water. Bring the water to a boil over high heat, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the cooking pot and place them on a cloth-covered or wood surface, several inches apart, until they cool. Once cooled, press the center of each lid with your finger to ensure it does not move up or down. Store the jars in a cool, dark area.