Chunky Plum And Cinnamon Jam

1. 1

   Cut the plums in half and take out the stones, chop into small chunks and put into a measuring jug.

2. 2

   The amount of sugar you need depends on how bulky your plums are.

3. 3

   Pour the chopped plums into a pan and measure out approx 3/4 the amount of sugar to plum pulp, so for example 1 pint of plum = 3/4 pint sugar.

4. 4

   Add the sugar to the pan along with the lemon juice and cinnamon stick and slowly bring to the boil.

5. 5

   Boil hard for 5 minutes, stirring from time to time, and avoiding any splashes. Reduce the heat, skim off any scum and start testing for a set by putting a tsp of the mixture onto an ice cube. If it jellifies when cold it is ready. If not boil hard in 1 minute increments until setting point is reached, turning the heat down to low every time.

6. 6

   Take off the heat, stir in the butter allowing it to melt and leave until it is half cooled down before potting and storing in sterilized jars (see canning notes) so that the fruit doesn't sink to the bottom.

7. 7

   You can leave the cinnamon stick in 1 of the jars if you like, after 2 or 3 weeks this jar will be the best, in looks and in taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.