Recipe: Homemade Plum Jams

1 Wash and pit the plums, then cut them in 2 or 3 pieces depending on their size.

2 Put the sugar, water and lemon juice to cook
then cook until your thermometer reads 121° (soft ball stage)

3 Then pour in your fruits and maintain boiling for 20 minutes.

4 Skim, then fill the jars to the brim and place your caps.

5 Then, turn the jars over and keep them turned over for 10 minutes then plunge them into a bowl filled with cold water and ice cubes for another 10 minutes.
All that's left is to wipe them dry and store them in a dry, temperate place away from light
My late friend Francis Miot was triple world jam-making champion.
*Extract from his work
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