- In a large heavy-bottomed saucepan, combine the plums, sugar and lemon juice. Bring to a boil, reduce the heat and simmer for about 45 minutes, stirring occasionally, until the jam sets.
- Pour the jam into sterilized jars.
The fruit stones may be left in the jam while cooking. It will be thicker and slightly more bitter.
Change the flavour!
You can add 1/2 cup (125 ml) of port wine or 3 to 4 cloves to the recipe.