Plum Jam

Name: Plum Jam
Total time: 40 min
Yield: Makes about 3 jars
Ingredients: 1.2kg plums, halved and stones removed; 900g sugar; 2 tbsp lemon juice

A straightforward plum jam that sets on its own natural pectin, skins left in for both the colour and the set, built for a proper plum glut.

Serves: Makes about 3 jarsTime: 40 min

Made with Plum

Ingredients

1.2kg plums, halved and stones removed
900g sugar
2 tbsp lemon juice

Method

1.Put the plums into a wide, heavy-based pot with the sugar and lemon juice. Mash a few of the plums roughly to get things started.
2.Bring to a boil over medium-high heat, stirring regularly, then continue boiling for 15-20 minutes, skimming off any foam.
3.Test for setting point by dropping a small spoonful onto a cold plate; if it wrinkles when you push a finger through it, it's ready.
4.Ladle hot into warm, sterilised jars and seal immediately.

Leave the skins in rather than peeling the plums; that's where most of the natural pectin and the deep colour come from, and it's what lets this set properly without any added pectin.