Joan Vine is, according to my work colleague Jo Eaton, an avid jam maker, so thankyou Joan for your recipe for Accumul8 and carry on preserving (metaphorically speaking!)
1 Wash the plums and cut in half. Do not remove the stones.
2 Put into a preserving pan with the water and simmer until the fruit is tender.
3 Test for pectin.
4 Add the sugar, stir until dissolved and bring to the boil.
5 Remove the stones as they rise to the surface.
6 Boil until setting point is reached.
7 Ladle into hot sterilized jars.
To test for setting put a saucer in the fridge and when you think it is ready put a small amount onto the cold saucer and leave it for a while to cool push it with your finger if it wrinkles it is sufficiently cooked.
If fruit is not very ripe stones can be removed before cooking.
A knob of butter dropped into the jam just before the end of the cooking helps remove the scum or skim it off,
To cover put a piece of waxed or greaseproof paper on top of the jam so it fits to create an airtight seal. Cover with a piece of cling film and screw on the lid.
Date and label the jars.
Recipe reproduced with kind permission of Joan Vine