Ingredients:

  • 2.2 lbs (1 kg) ripe plums, such as Victoria or Damson, pitted and roughly chopped
  • 3 1/2 cups (750g) granulated sugar
  • 1/2 cup (120ml) water
  • 2 tablespoons lemon juice (freshly squeezed)
  • Optional: 1 teaspoon ground cinnamon or ginger

Instructions:

  1. Wash, pit, and roughly chop the plums.
  2. In the saucepan, combine the chopped plums, sugar, water, and lemon juice. Add optional spices if using.
  3. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  4. Reduce the heat to medium and continue to cook, stirring occasionally, until the jam reaches the setting point (220°F/104°C on a candy thermometer or passes the wrinkle test).
  5. Place a small spoonful of jam on a chilled plate and return it to the freezer for 1 minute. If the surface wrinkles when pushed with your finger, it's ready.
  6. Once the jam reaches the setting point, remove it from the heat.
  7. Skim off any foam that has formed on the surface of the jam with a clean spoon.
  8. Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch (6mm) of headspace.
  9. Wipe the rims of the jars clean, then place the lids on top and tighten the bands.
  10. If desired, process the jars in a boiling water bath for 10 minutes for longer shelf life. If not processing, invert the jars for 5 minutes to create a seal.
  11. Let the jars cool completely. You should hear a pop as the jars seal. Store in a cool, dark place.