Yes ...and some years in my case .... hidden costs such as buying a load of materials and then not doing the crafts!!
I love Christmas and making presents though ...
personally I don't find plum jam as easy to make as apricot or strawberry conserves ... poss something to do with pectin levels or just my cack-handedness but this is an alternative:
www.deliaonline.com/recipes/victoria-plum-or-damson-ketchup,786,RC.html
If you want to go ahead with the plum jam, the recipe I'm using is an amalgam of two recipes (one by Katie Stewart from my mother's ancient Times Cookery book and the other by St Delia from her Complete Cookery Course):
Plum jam (makes approx 7 lb jars)
4 lb (1 kg 800g) Victoria plums (although I live abroad so am using small local variety)
3/4 pint of water
4lb (1 kg 800g granulated or preserving sugar)
7 X 1lb (450g) washed, dried and heated in moderate oven for 5 mins
Put 4 small plates in to freezer compartment of fridge
I use those waxed circles and covers from Lakeland Limited to finish
preserving pan
long handled wooden spoon
jam funnel
Remove all dc from immediate vicinity
(I am reducing the sugar slightly in each batch which is risky as setting less firm but depends whether you like a stiff jam or more of a sloppier conserve .... )
Choose slightly under-ripe fruit. Pick over discarding any stalks or leafy bits or damaged fruit. Slit the fruit through to the stone all round, following the line of the skin. Twist the two halves in opposite directions to separate them.
Remove the stones. If the stones are difficult to remove, cook the plums whole. Place the fruit and water in a preserving pan and simmer gently for 10-20 minutes or until fruit is tender. Remove as many of the stones as possible with a perforated sppon as they rise to the surface.
While all that's happening (as soon as you've put fruit on to cook) tip the sugar in to a bowl and place in a preheated oven (gas mark 4, 350°F, 180°C).
Once fruit is cooked, add the hot sugar, tipping the pan and stirring gently over LOW heat until sugar dissolved (you won't be able to hear or feel it 'scraping' on bottom or sides of pan). This may take over 15 mins or so. It's very important there are no sugar crystals left or the finished jam will be sugary. Test this by coating the back of a wooden spoon with the mixture and you will be able to see if the sugar hasn't dissolved.
As soon as it is dissolved, turn the heat right UP as high as it will go and boil the jam for a set for approx 10 minutes. Remove from heat, spoon a bit on to one of the cooled plates and push with little finger. If a crinkly skin forms - it's ready!! If not, boil again for 5 mins test again and carry on until set.
Ignore any scum while jam is boiling but once set skim off top with slotted spoon. Leave jam to settle for 10 - 15 mins then pour in to hot jars, filling right to top. Cover straight away with wased discs and seal with tight fitting lids or cellophane.
Label jars when jam is cold.
(Above measurements are from Katie Stewart but Delia uses 2 lb (900g) stoned halved fruit and 1-and-a-half lb (700g) sugar. She simmers fruit in 8 fl oz of water. Makes 5 lb jars approx)
Good luck!