I recommend using damson plums if you can get them. They make the best jam - rich, deep in colour and with a bit of lemon for a little tartness. Scrummy on toast, scones, brioche or a bakewell tart. Plus there is enough to store away for winter.
Ingredients
1 ½ kgs | Plums (Main) |
¼ cup | Water |
1 kg | Sugar |
2 | Lemons, juiced, use up to 3 lemons |