Method

• Wash and remove stones from plums, roughly cut them into different sizes, place in a glass bowl, sprinkle 2 tbsp sugar and the gin over the plums, and stand for 2-3 hours.
• Place them into a big pot. Add ½ cup water and the rest of the sugar. Slowly bring to a boil and turn down the simmer to reduce liquid, around 20 minutes. Remove from heat and add almond flakes.
• Serve with Evansdale Ruby Bay cheese and crackers or on the side of a meat dish.
• To store: use sterilised jars, fill them with the marmalade and store them in a cool dark place. It will last for at least six months.