Method

• Wash and sterilise the jars and lids
• I do this by placing the clean jars upside down in the oven 50C for 30 mins or longer
• I also place the washed lids in the oven
• Try to keep any fingers or utensils from touching the inside of the jars
• Place the prepared fruit into a large heavy-based pot
• Add the sugar and ¼ cup water
• Bring slowly to the boil as you want the sugar to dissolve
• Once this has occurred allow the jam to boil vigorously
• Remove any foamy impurities that may have risen to the surface and discard
• After about 15 minutes test a little jam by spooning a little onto a cold saucer type plate and allow to cool
• Run your finger through the centre and if the jams stays apart then it will set
• If still runny then continue cooking until the jam test is at the point of setting
• Allow to settle for 5 minutes and stir to incorporate the plums
• Ladle carefully into sterilised hot jars, seal with lids tightly
• Cool down completely, label and store out of direct sunlight