|1½ kgs||Plums, red-fleshed|
|¼||Lemon, juice of|
|100 ml||Water, may need up to 200ml depending on juiciness of plums|
- Halve plums over a large saucepan. Remove stones and tap 6-8 of them open using a hammer. Extract the kernels and wrap them in a muslin parcel, tied with enough string to tie on to the pan handle. Add water to pan too.
- Simmer fruit very gently until skins and pulp have broken down (up to 1 hour, depending on fruit). Stir frequently to prevent fruit from sticking. Add lemon juice.
- Heat sugar in 140C oven for 10-15 minutes. Add to pan. Bring to boil and boil for 10 minutes, stirring often and skimming a little, before testing on a chilled saucer to see if set. Keep boiling for 5 minute periods until surface of test crinkles after 60 seconds in fridge.
- Allow jam to settle in pan for 15 minutes. Meanwhile, remove muslin and place clean dry jars in the cooling oven. Skim jam again. Bottle and seal.