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- 4 glasses of plums
- 2 glasses of sugar
- Half a glass of lemon juice
- I normally start by washing the fruits as I remove the twigs and leaves
- I then cover them with water and bring to heat.
- I boil the plums for 10 minutes
- Remove from the boil and rinse in cold water
- I then leave them to cool in cold water adding ice cubes to quicken the process
- This will make it easy for the skin to be peeled off which I do and then remove the stones
- I put the fleshy remains in a pan and simmer over low heat while stirring constantly.
- When the fruits become a thick consistency, I add the sugar and continue stirring.
- The final step is to add the lemon. It acts as a preservative and it helps the fruit to not turn black
- What remains is cooling after which I transfer the jam into a clean dry jar
- I usually keep the jam in the fridge to prevent it from going bad, but we consume it pretty fast. Or should I say my husband does? 🙂
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