Step 1

Wash and halve 1750g (3lb 14oz) plums and remove and discard the stones.

Step 2

Place the plums in a preserving pan or large saucepan with 1kg (2lb 4oz) granulated sugar. Heat gently stirring until the juices run and the sugar has dissolved.

Step 3

Reduce the heat and simmer for 2 hours, until the jam is thick and dark, stirring occasionally to prevent it from burning on the base of the pan.

Step 4

Remove from the heat and allow to stand for about 10 minutes. Purée in small batches before pouring into sterilised jars Seal, allow to cool and label.