- 900g plums
- 900g preserving sugar (or granulated sugar)
- ½ small lemon, juice of
Put the plums in a large pan with 300ml water. Simmer for 30 minutes or until tender and reduced. Remove from the heat. Put two small plates in the fridge.
Add the sugar to the plums and stir until dissolved. Add the lemon juice and boil rapidly for 10-15 minutes or until the setting point has reached. Test by putting 1 tsp of hot jam on one of the chilled plates. Leave for 1 minute, then push with your finger. If it wrinkles, it’s set. If it doesn’t, boil for a further 4 minutes. Test again.
Take the jam off the heat. Remove the stones and any scum off the surface with a slotted spoon, then leave to cool for 20 minutes. Pre-heat the oven to 70C/50C Fan/Gas ¼ and wash, rinse and dry 3 jam jars.
Put the jars in the oven to warm, then pour the cooled jam into them and top with jam pot covers.