From plums remove the seeds, plum to break into 2 halves and put in a saucepan with a thick bottom. Add sugar, cinnamon, and sumac. Stir and put on high heat until boiling. Constantly while stirring. Well of course to withstand the drain a couple of hours with sugar, to drain let the juice. If time is running out, and I am afraid that the sugar will burn, add 20 ml of water.

When the jam starts to boil and give "Bulka", fire to reduce at minimum. To remove the foam. Leave to cook on slow fire with the lid closed, for 40 minutes. Stir the jam for couple of times. Meanwhile, sterilize jars and lids. After some time ( 40 minutes), add the jam dried cherries or cranberries, mix well. Leave to stew for 10-15 minutes. Then the hot jam pour into jars, wrap in a blanket and leave the jars to cool down. Then the jars are perfectly stored in the pantry. Output: 2 bottles of 0,5 l. by the Way, if you want to get more interesting, not trivial the taste of jam, the cherry for 40 minutes, pour a cognac (100 ml). Before you throw cherries to the jam, carefully drain it.