Method

• Place the whole plums, water, and lemon juice in a large pot on a high heat
• Cook, stirring intermittently, until the plums are soft
• Remove from the heat and using a potato masher, squash the plums until the flesh comes away from the stones
• Pour into a large strainer over a large bowl and allow to drain
• Push the flesh through with the back of a large wooden or metal spoon
• This bit can take a few minutes
• You should be left with only the stones, skins and a little stubborn flesh that wouldn’t go through
• Discard the contents of the strainer and return the plum mixture to the pot and heat
• Add in the sugar and bring to the boil
• Lower the heat and simmer, thickening the jam, for approximately an hour
• Stir the jam intermittently to avoid it catching
• Remove from heat once it reaches setting point
• It should thickly coat the back of spoon
• Pour into jars while still hot, allow the jam to cool slightly and place lids on the jars
• Serve with butter on sourdough, or with your favourite sharp cheese and crackers
• It is a tart, sour jam
• Not your traditional sweet jam
• Enjoy!