Plum jam

• 4lb (1.8 kg) plums
• ¾ pint (400

Cut plums in half following the line of the fruit, twist to separate and remove the stones. Put plums and water into a preserving pan and simmer gently for 10–20 minutes until fruit is tender. Meanwhile, crack 12 stones and remove inner kernels. Blanch the kernels for 1 minute, then drain and set aside.

Add the sugar to the plums and stir until dissolved. Bring to the boil and boil rapi