Pour the hot cooked plums into a colander (a big one) and let drain for 4 to 8 hours or over night.
Then pour the plum nectar (the skins and pits will stay in the colander) into a big pot. This is where you decide what you want to do. You can use low, no, or normal sugar pectin from the store to make jam (follow the instructions on the box), you can boil the nectar down for a few hours to make syrup, or you can add gelatin and honey (to taste) to make sugarless jam.
I made 6 pints of syrup, 8 pints of jam, and 4 cups of prunes... all for the cost of a little honey and gelatin!