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An easy jam to make, any sort of plums can be used and the recipe works for damsons and greengages as well.
2.7kg plums (washed)
900ml water
2.7kg sugar
Remove the stones from the plums by putting them in the oven at 150 degrees C for about 10 minutes, this will split and soften the fruit.
Squeeze the stones out once the fruit are cool enough to handle.
Put the plums and water in a preserving pan and simmer for about 30 minutes until the fruit is soft.
Add the sugar and stir until dissolved, preheating the sugar in a baking tray in the oven can speed this process up.
Bring to the boil and boil rapidly for about 15 minutes, stirring regurlarly.
Test for setting point using the wrinkle test and take the pan off the heat when ready.
Use a slotted spoon to skim off any scum, skin or missed stones.
Pot in sterilised jars and store in a cool dark place for up to a year.
See here for a blog post about removing stones from plums.
See here for a blog post about the wrinkle test.
Recipe adapted from the Good Housekeeping Cookery Book.
