It was time to relieve our Victoria plum tree of its heavy branches of fruit, so I set about picking lots of gorgeous plums over the bank holiday weekend to make jam.
Makes 6 -8 jars depending on size
1.25kg granulated sugar
Slice the plums in half and remove stones, place plums into a preserving pan with 400ml water, bring to a simmer and cook on a gentle heat for around 20 minutes until the fruit is tender and skins soften.
Add the sugar and stir to dissolve, bring to boiling point and boil rapidly for approximately 8 – 10 minutes, test for setting point at regular intervals to avoid burning the jam. Once setting point is reached, pot the jam and place lids on.