1 Kg plums/damsons, washed
800g to 1kg sugar (depending on your taste)
1 tsp ground cinnamon
1. Place the plums and the water in a sturdy pot over medium heat. As they warm up, the plum skins will start to split. Simmer until the plums have all split open and become soft (about 20-30 mins). Remove the pot from the heat and let the mixture cool until you can handle it without burning your hands.
2. Sift through the plums and remove all the stones (if you count the plums you will know how many stones to fish out!). Once all the stones are out, add the spices and sugar. If you prefer your jam on the tangy side, use the smaller amount of sugar and adjust as you go. Stir over a gentle heat until the sugar has all dissolved.
3. Bring to a boil, then lower the heat and simmer until the jam has reached setting point (about another 25-30 minutes) and passes the “wrinkle” test.
4. Pour into warm sterilized jars, label when cooled. Makes approx. 5 jars
Option – add 2-3 tbsp port once slightly cooled