Recipe: Plum Jam

The day before

Place, in layers, your plum along with the sugar and lemon juice. Cover and place in the fridge over night.

The next day

1 Put your plums in a copper jam pan and bring the lot to the boil. Skim from time to time.

2 Put a plate into the fridge.

3 After 6-7 minutes of cooking (if using jam sugar) or 16 minutes (if using granulated sugar), test your jam by pour a few drops onto the plate that you have put in the fridge earlier. If done your jam should set almost immediately. Pour your hot jam into pots.

4 Close them tightly and place them upside done to cool down. Let them that way until cold.