Plum Jam

Makes about 4.5kg

Ingredients:

2.7kg plums
2.7kg sugar
A knob of butter

Method:

Put the plums in a preserving pan with 900ml of water and gently simmer for about 30 minutes, until the fruit is very soft and the contents of the pan are well reduced.
Remove the pan from the heat, add the sugar, stirring until dissolved. Add the butter and blend well into the mixture. Bring to the boil and boil rapidly for 10-15 minutes, stirring frequently, until the setting point is reached.
Take the pan off the heat. Using a slotted spoon, skim off any scum from the surface of the jam and remove the plum stones. Pour the hot preserve into warm sterilised jam jars, then cover and label.

Cooks Tips

If dessert plums are used, rather than the cooking variety, add the juice of 1 large lemon.
This jam can also be made with peaches, but the stones should be removed before putting in the pot and the juice of 2 lemons should be added.
For a more savoury variation on this jam, add 5ml crushed chillies. This jam is great added to sauces for pork and chicken.