You need to be careful bottling things with low acidity because of danger of botulism - I am never sure how heigh the risk is. But sounds nasty and not worth taking any chances.
People around here look to be very keen on bottling things, there are plenty of jars available. I think a lot of the time they are processing meat judging by the recipe books around.
Plums are high acidity so can be processed with just boiling water rather than using a pressure cooker (with kills the botulinum toxin)
550g Plums
450g Sugar
Some bottling/canning jars, I use quite small ones for fruit, just enough for a crumble or stewed fruit for two.
Remove the stones from the plums
Put the plums and sugar in to a pan and heat gently until the sugar melts in the plum juice (a few minutes)
Increase heat and bring to the boil
Turn off the heat and pour the mixture in to jars, try to distribute the fruit bits evenly. Put the lids on the jars (read the instructions for how your jars work and adjust accordingly)
Put the jars in to a pan with about 2 inches of water (or about 2/3rds of the way up the jars). You need to put something in the bottom of the pan so the bottoms of the jar do not over heat. I use some metal coasters but a cloth will do.
Boil the jars in the pan for 15 mins (for small jars or longer for larger jars - read the instructions with the jars or there are various internet sites suggesting bottling/canning times for different fruit) and allow to cool. Most jars have a metal top that should pop in as the jars cool
Keep somewhere dark and cool.
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