Step 1

Place the plums in a large preserving pan with 100ml water. Turn onto a gentle heat and cook the plums until they have broken down into a thick pulp.

Step 2

Remove the plum stones manually which should be floating within the pulp.

Step 3

Pour the granulated sugar into the pan with the pulp.

Step 4

Heat the pan and bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick.

Step 5

Boil the jam hard for 5 minutes, whereupon it should have reached setting point.

Step 6

Turn the heat off the jam and check for setting point with the wrinkle test.* If it doesn’t wrinkle then turn the heat back on and boil again for 2 more minutes before testing again.

Step 7

Once the jam has reached setting point then decant into sterilised jars*.