You need –
- Fresh plum – 500 grams
- Caster sugar – 400 grams
- Water- 75 mls
- Lemon Juice – 1 tablespoon
Halve the plums and remove the stones. In a heavy bottom sauce pan place the plums, sugar, lemon juice and water.
Cook over medium heat; stirring until the sugar has completely dissolved. Cook until jam is the jam reaches a setting point. To test, take a teaspoon of jam and place it on a saucer and let it cool. Now push your finger into the jam. It should start to wrinkle but if it’s still runny then you will have to continue to cook for couple of minutes more. Please note the Jam will continue to thicken as it cools.
Remove from heat and skim off scum, if any. Transfer to a Jar and allow to cool at room temperature. Once the jam has cooled completely cover with a tight lid and refrigerate.