Ingredients
4 lbs (1.8 kg) plums
1 pint (575 ml) water
4 lbs (1.8 kg) sugar
Method
Wash and wipe the plums.
Put into a Maslin pan with the water and simmer gently until the fruit is soft.
Add the sugar, stirring until the sugar has dissolved.
Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top.
Remove the scum.
Dip a sugar thermometer into the jam. If the temperature is around 105°C (220°F) when setting point has been reached.
Pot using a jam funnel and seal with heat seal ring while still hot.
Decorate with fabric covers.
