Blood Plum and Shiraz Jam

• 1.25 kg (2½ lbs) blood plums, stoned
• 5 cups (750

Cut the plums into 2 cm (¾ in.) chunks and place in a saucepan. Press some of the juice from the plums with a wooden spoon and bring to the boil. Reduce the liquid by half and pass the plums through a food mill.

In a separate saucepan reduce the wine over a high heat to 155 mL (5 fl oz) and add the sugar and citric acid. Cook to soft ball stage (approx