Plum Jam

1 kg plums

800 gms sugar

juice from 1/2 lemon

Cut plums in half, leave in the stones at this stage, as it is much easier to remove them once you have cooked the plums down. But you do need patience.

Cook the plums for about 45 minutes, until they have released their juices and started to break down. It’s fine to stir them frequently and allow the fruit to mash. You can start removing any stones you see now as they will have worked their magic.

Now add the sugar, stir it in until it’s disstolved, and then bring the jam to a boil. Add the lemon juice, you can taste it now, if you think it needs more sugar add at this point. This needs to be on a rolling boil for around 12–15 minutes. You can tell when the jam is cooked by putting a bit on a cold plate and checking that it sets.

Whilst this is happening, prepare your jars, a lb of fruit makes roughly a lb of jam. I sterilise them by pouring boiling water on them, then drying in the oven.

When ready, pour the jam carefully – as it’s oh so hot – into the sterilised jars. I use jam wax seals with plastic covers that you need to wet in cold water then stretch over the jar, fixing with an elastic band. Brian finds the whole thing really fiddly, I love this part as you can see all your work coming together.

That’s it, you now have plum jam. The rest of the plums I will freeze, with the stones taken out, however if you are short of time just leave them in.