Tangy Plum Preserve

Here's the rewritten recipe:

Gather all necessary ingredients and supplies.

Combine plums, sugar, and water in a large pot over medium-high heat. Bring the mixture to a rolling boil, stirring constantly until the sugar has fully dissolved. Reduce the heat to medium and continue cooking, stirring occasionally to prevent the mixture from sticking to the pot, until it reaches your desired consistency, which should take around 30 to 40 minutes.

While the jelly is cooking, inspect your jars for any signs of damage or wear. Discard any jars that have cracks or rusted rings, as these will not be suitable for storing your homemade jelly. Submerge the remaining jars in simmering water to prepare them for filling.

Clean and sanitize any new lids and rings by washing them in warm soapy water. Remove the jelly from the heat source and skim off any foam that has formed on the surface.

Fill your hot, sterilized jars with the jelly, leaving about 1/2 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed inside the jar. Wipe the rims of the jars with a damp paper towel to remove any residue.

Place the lids and screw rings on top of the jars, securing them tightly. To ensure that your jelly is properly sterilized, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower your jars into the pot using a holder.

Add more boiling water to cover the jars, making sure they are at least 1 inch submerged. Bring the water back to a rolling boil, cover the pot, and process the jars for 15 minutes.

Once the processing time has elapsed, remove your jars from the stockpot and let them rest on a clean surface for 12 to 24 hours. Store your homemade jelly in a cool, dark area.