1 Fruity plum jam
• 700g plums, stoned and chopped (or other stone fruit such as apricots or peaches) • 500g Huletts White Sugar • juice of 2 large lemons • 2cm fresh ginger, chopped
1 Start the evening before: mix all the ingredients together in a plastic container (or another non-reactive vessel such as a ceramic bowl) and allow it to stand; this ensures that the sugar melts slowly.
2 The following day, place the mixture in a saucepan and stir over medium heat until all the sugar has dissolved. Now cook the jam over medium heat for about 25–30 minutes, stirring occasionally to prevent burning.
3 To test if the jam is ready, spoon a little onto an ice-cold saucer and press it lightly with your finger. If the surface crinkles, it’s ready. Spoon into sterilised jars and seal.