400g Granulated Sugar
MethodSterilise your jars.
Use a small fruit knife to half the plums. If you start in the little dimple that all plums have push the knife through the flesh until you hit the stone, then firmly cut around 360 degrees. Twist the two halves and it should come apart easily. Take out the stones.
Put your halved plums into your pan and cover with the water. Now turn onto a medium to high heat and leave, stirring occassionally until your plums loose their shape and become soft. This should take 20 minutes or so.
Now is an ideal time to use your wooden spoon to break the plums up if you don't like large chunks in your jam.
Turn the plums onto a low heat and add the sugar all at once. Now stir continuously for 5 minutes. Be thorough because if your sugar does not fully dissolve then you will end up with part jam part hard caramel.
Now turn onto a medium to high heat once more (or until you get a rolling boil). Do not stir once the boil has started, leave for 10 minutes.
After 10 minutes leave the heat on while you take your plate out of the fridge. Take a tiny dollop from the pan and place it in the centre of the plate. Leave to cool for 10 seconds then turn the plate upside down. If your jam does not drip then it is fully set. If it does still look a bit wet then leave for another 2 minutes.
Pour directly into your Jam jar and put the lid on. Leave to cool completely before tasting.