Preparation time: 30 minutes
Cooking time: 25 minutes
1.25kg (2¾lb) plums
900g (2lb) jam sugar
1 Halve and stone the plums and roughly chop. Place in a preserve pan and add 300ml water. Bring to the boil and simmer for 15 minutes until soft – if the plums are quite ripe, this won’t take as long.
2 Add the sugar and stir until dissolved. Boil for 10 minutes or until setting point is reached. Check the temperature in the centre of the pan with a sugar thermometer. It should read 105°C, but also use the saucer test – drop a spoonful of conserve on to a cold saucer and wait a moment then push the surface with your fingertip; if it wrinkles, the jam is at setting point. Remove from the heat and spoon any scum off the surface with a metal spoon.
3 Allow to stand for 15-20 minutes before spooning into sterilised jars. Pop wax discs on top straight away and cover immediately. Allow to cool and store somewhere dark and cool for up to six months.
Preparing your jars…
Wash the jars in plenty of warm, soapy water and rinse well. Dry the jars off in a cool oven (140°C/R1) and use while hot. Have all your wax discs, lids and labels at the ready.