Plum Jam

2kg plums

125ml lemon juice

1.5kg sugar

Put two small plates in the freezer for testing purposes

(see testing for setting point)

Cut the plums in half and remove stones.

Place in a large pan and add 1 litre (4cups) of water.

Bring slowly to the boil, then reduce the heat and simmer, covered for 50 minutes or until the fruit is soft.

Add lemon juice and sugar

Stir over low heat without boiling for 5 minutes or until sugar has dissolved.

Bring to the boil and boil for 20 minutes, stirring often.

Remove any scum from the surface during cooking.

When setting point is reached spoon into sterilised jars and seal.

(see sterilising and sealing jars)

Recipe from Jams and Preserves, Murdoch Books