70 A feast of flavour Plum Method l Wash, split the plums and remove the pits. l Put them in a pot, add a little water and simmer until soft. l Remove from heat and strain the pulp to remove the skins. l Measure the pulp, add an equal amount of sugar and boil over high heat until the jam sets. About 5 minutes before reaching setting point, add the lemon juice. l Pour hot jam in sterilised jars. Close the lid and turn jars upside down for 2-3 minutes to seal. Restore in initial position. l When the jars cool, store them in a cool and dark place. Ingredients 1 kg plums sugar 1 tbsp of lemon juice
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