2 kg of plums, stoned and roughly chopped
200 ml lukewarm water
2 kg granulated white sugar
2 tsp ground cinnamon
1 tbsp lemon juice
iCook equipment used: 8 L Dutch oven
Place the chopped plums into the large pot and add water. Bring to a simmer and leave for 10 minutes, until the plums are tender. Add the sugar, cinnamon and lemon juice and let the sugar dissolve slowly without boiling.
Increase the heat and bring your jam to a full boil for five minutes. Take out your saucer from the freezer and do the set test (see article). If it’s not wrinkling just yet, continue boiling for another couple of minutes and test again.
Take your pot off the heat and leave it to cool for 15 minutes. Stir it occasionally – this will prevent the lumps of fruit from sinking to the bottom of your jars. Ladle into your warm jars, seal and leave to cool.