- 1.25kg plums, halved and stoned
- 900g preserving or granulated sugar
- You will need a preserving pan, sugar thermometer, sterilized jars and lids
Put the prepared plums in the pan with 300ml water. Bring to the boil, then reduce the heat and simmer the fruit for 15 to 20 minutes or until the plums are very soft.
Add the sugar and stir until dissolved. Increase the heat to a boil and boil for 5-10 minutes until the jam has reached setting point. Pot into hot, sterilized jars and seal.
Digital Editor at woman&home magazine, F1 Fan, Chocoholic.