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Plum Jam


1.4 kg plums; washed
450 ml water
1.4 kg granulated sugar
15 g butter; optional

Yield: 2.3 kg

Put plums into a saucepan an add water. Bring to the boil, cover pan and reduce heat. Simmer gently until fruit is tender, about 10-20 minutes. Add sugar and stir until dissolved. Bring jam to the boil. Boil briskly for 10-15 minutes until setting point is reached. Remove stones with a perforated spoon as soon as they rise to the surface. Draw the pan away from the heat. If you wish, stir in butter to disperse any scum. Pot and cover.




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