Instructions

1. Wash the fruits. Wipe the plums then cut them in half, then remove the stones.
2. Put a small plate in the freezer for about fifteen minutes.
3. Pour the water into a saucepan, add the fruits and cook slowly over low heat. When the fruits are soft, the jam starts to thicken, add the sugar. Stir until the sugar has melted.
4. Bring to the boil, simmer until the jam reaches its setting point, then remove the seeds and foam floating to the surface. Turn off the heat.
5. Take the plate out of the freezer and add a spoonful of hot jam. Put it in the fridge for a minute., then push your finger through the jam on the plate – if it wrinkles and does not flood back in to fill the gap, it’s ready. If it’s not ready, turn on the heat again under the pan and simmer for five minutes and test again.
6. Add the lemon juice then allow to rest for 10 minutes.
7. Transfer the jam into sterilized jars and seal well.
8. Store in a cool place. When opened, store in the refrigerator.