Recipe: Easy Plum Jam

Ingredients
900 gms  plums (weight without stones)
4 tablespoons water
900 gms sugar
2 tablespoons lemon juice
1 knob of butter (approx 1 teaspoon)

1. Halve the fruit and remove the stones 
2. Wash your jars and place upside down on a baking tray in a low oven to sterilise
3. Put plums into a large pan with the water and cook gently until the plums are soft but not disintegrated
4. Add the sugar and lemon juice and stir until the sugar has dissolved
5. Bring to the boil and boil rapidly then remove from the heat after 5 minutes and test for set. 
6. When setting point has been reached skim off froth then add the knob of butter which will disperse the remaining froth. 
7. Let it cool for about 15 mins so the fruit settles and doesn’t sink to the bottom of the jars
8. Ladle into sterilised jars and leave to cool before sealing

Handy tip for testing if set point has been reached
Before cooking place a saucer in the fridge. When you are ready to test for set spoon a little jam onto the saucer and place back in the fridge. Remove after 2 mins then push the jam with your fingertip. If it wrinkles the jam is ready if not cook for another few minutes more and test again