Plum jam

Plums have lots of pectin that is needed to set the jam so it’s not too runny.  So it’s easy to make jam that sets well.

Ingredients

1.5 kg plums
1.5kg sugar
1 ¼ cups water

Method

1. Put plums and water into a large heavy-based saucepan
2. Bring to the boil and simmer until skins are tender (½ – ¾ hour)
3. Remove stones with a slotted spoon (the stones will have risen to the top)
4. Add sugar and stir well
5. Bring the boil again and boil quickly 10 15 minutes
6. After 10 minutes test for setting by putting a spoonful on to a small dish and put it on an open windowsill or in the fridge for up to one minute.  If the jam forms a skin and wrinkles, it is set. Repeat until skin forms
7. Remove from heat, skim off any excess foam and pour into hot sterilized jars
8. Cover with cellophane jam jar covers or aluminium foil (kept in place with rubber bands) or self sealing lids.

Makes about 10 375gm jars