Lovely plums, evocative of the end of the Summer holidays, and back to school in my mind - looking forward to Christmas
, Halved and stoned
Sugar, White granulated
Juice of Lemon
Wash the plums, cut them in half and remove the stone.
If they are not quite ripe enough to remove the stone without losing a lot of the flesh, count them and make a note of the number.
Place in a large jam pan with about 1 teacup of water and the lemon juice to prevent sticking and put over a low heat until the fruit is very tender and the contents have reduced by about a third.
Stir frequently during this time to prevent sticking. If you have left the stones in, they will gradually rise to the surface where they can be spooned out onto a large plate. Count the stones to make sure that they have all been removed.
Be very sure that the fruit is tender before proceeding because the skins will not cook further after the sugar is added. Remove from the heat and stir in the sugar, until dissolved.
Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
When the jam has thickened slightly, usually after 10mins or so, you can test for a set.
The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
Leave to stand undisturbed overnight to set. Greengage and Apricot jam can be made in the same way.