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1
Wash and halve the plums leaving the pits in.
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2
I like to crack some open and add some of the kernels found inside them here.
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3
The stones also contain pectin which helps the jam set.
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4
We'll skim the jam later so don't worry about leaving the skin on and pits in
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5
Put the plums, kernels and water in a pan and simmer for around half an hour until the fruit is soft and liquid has reduced a bit
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6
Add the sugar and keep stirring well to dissolve.
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7
Boil rapidly until the setting point is reached, skimming the top as required to remove the stones and skin
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8
To check the setting point, pour a teaspoon of the jam onto a cold plate.
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9
If the jam wrinkles when you push it along with your finger, that's it ready.
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10
If not, keep boiling but check again in a few minutes
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11
Have sterilised jars ready.Wash them in hot, soapy water then put them in the oven on the lowest setting for 20 minutes.
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12
Pour the jam while still hot into the warm jars.
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13
Fill to a half cm from the top.
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14
Put a circle of wax paper on top, then a dampened piece of cellophane held in place with an elastic band if you don't have a lid.
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15
Otherwise just the wax paper and lid.
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16
Label with the date.
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17
Makes around 2kg / 5lbs of jam
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18
Variations: Add 12 tsp ground ginger or 1/2 tsp of dried lavender flowers (or to taste).
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19
Try swapping out half of the plums for apples.
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20
Swap half of the plums for 450g / 1lb figs, the zest and juice of 1/2 an orange and 1/2 a tsp each ground cloves and ground cinnamon (reduce water by half).
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21
For a lovely autumn/winter spiced plum jam like shown in this photo, add 3/4 tsp ground cinnamon and a pinch of ground nutmeg
