Plum Yum Jam

I'm slightly ashamed to admit that this was my first ever attempt at making jam... What stopped me before??  After talking to my Mum and Step-Mum, and looking over various jam-making methods online, I did it like this... and it came out pretty damn good, if I do say so myself.  Must be Beginner's Luck.

~ Plum Jam Recipe ~

2 kgs whole plums, washed

1 pint water

a squeeze of lemon

1.5 kgs golden granulated sugar

3 clean jam jars

To begin with, put a little plate in the fridge.  This will come into play when the jam's about done, to see if it's set.

In a big pot combine plums, water and lemon and simmer gently over a low heat.

Meanwhile, place the clean jars (no lid) on a plate in a cold over and turn on to 160 degrees to sterilise them.  To sterilise the lids, place in a small pot covered with water and boil for 5 mins.

Put the sugar in the warm oven for 10 mins.

By now the plums will be softening and once the skins have started splitting, add the warm sugar and stir, still over a low heat, until the sugar has completely dissolved.

Turn the heat up to max and keep on a rolling boil, stirring occasionally and removing stones, for about 10-20 mins.  After 10 mins, you need to start checking if the jam has set... Take the cold plate out of the fridge and drizzle on a little of your hot jam.  Put it back in the fridge for 2 mins, and if when it comes out, it is feeling gloopy and gooey when you run your finger through it, it's done.  If not, keep boiling and cold plate testing every 5 mins.

When it's ready, skim the foam off the top of the jam, take the jars out of the oven, carefully spoon the jam into the jars and screw the lids back on tightly.

Done.  Leave to cool before eating, and store in a cool, dry place.

oh hell yeah