Victoria Plum Jam

• 4 lb (1 kg 800 g) Victoria plums
• ¾

Choose slightly under-ripe fruit. Pick over, and remove any stalks and damaged fruit. Slit the fruit through to the stone all round, following the line of the skin. Twist the two halves in opposite directions to separate them.

Remove the stones. If the stones are difficult to remove, cook the plums whole. Remove as many of the stones as possible with a perforated spoon, as they rise to