Featured in the October 2009 handbook.
For all those plums that you just don't know what to do with.
● 4lbs (1.8kg) plums
● 1 pint (575ml) water
● 4 lbs. (1.8 kg ) sugar
1. Wash and wipe the plums.
2. Cut in halves.
3. Put into a pan with the water and simmer gently until the fruit is soft.
4. Test for pectin.
5. Add the sugar, stirring until the sugar has dissolved.
6. Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top.
7. Remove the scum.
8. Pot and seal while still hot. Remember to sterilise the jars.