A simple jam recipe to preserve those gluts of delicious plums.
Serves people
Method
Cut plums in half and place in a large pan with the water and bring to the boil until pulpy.
Add sugar and bring up to the setting point 220 F or 104 C using a jamming thermometer. Or place a small plate in a freezer and when you think the jam is thick enough place a teaspoon of the jam onto the plate and if it creates a skin, then the jam is ready.
Strain through a sieve then put in clean jars.
Ingredients
- 3 kilo(s) Plums
- 1.5 kilo(s) Sugar
- 600 mL Water
