Delectable plum jam
This is a great use for plums when they are abundant and well priced and a wonderful way to extend the flavours of summer into the cooler months.
Preparation 25 minutes
Cooking 45 minutes
Serves 5-6 jars
1 cup (250ml) water
About 4 cups (1kg) sugar
Prepare plums: wash, drain, cut in half and remove stones.
Place water and plums in a large saucepan, bring to the boil and cook 5-10 mins until fruit is very soft. Measure cooked plum pulp in cups. For every cup of pulp, add 3⁄4 cup (190g) sugar. Bring quickly to the boil, stirring continuously while sugar is dissolving. Boil 25-30 minutes until set test is satisfactory. Scald washed jars and lids by dipping into boiling water and drain upside down to dry before bottling jam. Cool jam slightly, pour into jars and cover. Allow to become cold, then wipe clean, label and store in pantry.