- 2 kg plums, quartered and stones removed
- 250 ml (1 cup) water
- 2 tbsp lemon juice
- 1½ kg caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place plums, water and lemon juice in a large heavy-based saucepan on medium heat. Bring to the boil and cook for 20 minutes, or until fruit is soft.
Meanwhile, warm sugar either by placing sugar in a heatproof bowl in the oven, or in the microwave. Add the sugar to the stewed fruit, and stir well until sugar dissolves.
Increase heat and cook, stirring often, for 15–20 minutes.
To check if jam has reached setting point, place 1 teaspoon of mixture onto a chilled plate. Tip the plate; if the jam runs, cook for a further 5 minutes, then try again. Pour into sterilised jars while still hot.
Makes 2–3 litres.