Plum Jam on scones with cream. Photo / NZH

Makes 4 small jars

• 1.5kg plums
• ¼ cup water
• 1 kg sugar
• Juice of 2 or 3 lemons

1. In a large pot, place the plums and water. Bring to a simmer to soften the plums.

2. Remove from the heat and with a slotted spoon remove the stones.

3. Return to the heat and add the sugar and lemon juice. Stir occasionally until the sugar is dissolved. Bring to a rolling boil for 20 minutes.

4. Test a bit on a saucer, to ensure it is starting to set.

5. Remove from the heat, and bottle in sterilised jars, cover and label.

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