Plum Jam - cooking recipe

Ingredients

2 kg plums, halved and stoned
1 1/2 cups water
6 1/2 cups sugar

Preparation

Put Plums and water into a preserving pan, boil until soft and pulpy.
Add sugar, stir until dissolved.
Boil briskly for 18 minutes or until setting point is reached.
Do the test by placing a saucer in the freezer for 10 minutes. Place a little jam on the saucer and return to freezer for a few minutes, if jam is not jelled enough boil for a couple more minutes and test again.
Pour into serilised jars.
Makes 6X350ml jars.