Place  plums in water, boil until soft and pour through a cheesecloth filter. Mix the plum pulp and apple sauce ( unsweetened) or rubbed apples with jelly sugar and stir while bringing to a boil. Cook on a strong fire for 4 minutes. While hot pour jam into the glass jars and put lids on without cooling.

600 g  plum pulp;
400 g apple sauce or rubbed apples;
1 kg jelly sugar;