2kg plums washed & stoned.2 cups water
7 cups sugar.
Bring to boil fruit & water & cook until fruit is soft.
Add sugar & stir until it is dissolved.
Boil steadily for about 30 minutes or until the jam sets. I use a saucer with a bit of water & then plop a teaspoon of jam in to test, wait till it cools & then run a clean finger through the jam. IF the channel made by the finger remains open & the jam wrinkles it will be ready to bottle. If the chnnel runs together you need to keep cooking for a bit longer. The cooking time does depend on type of plums so the test system is best to use rather than time.
Pour into hot sterlized jars, seal while hot so you get the pong seal sound
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