Plum jam

So on Tuesday night my Mum rang me and asked if I was home, and not fifteen minutes later turned up with 3kgs of plums.  She explained that she'd already turned at least that many into chutney, and by the way did I have any jars she could have.  I explained that with the arrival of 3kgs of plums, I would be needing all my jars, and we reached an accord:  I would take the plums, and give her nothing.  Sometimes it's good to have daughter privelages.

Incidentally, it should be said that these plums were gorgeous.  Juicy, silky and deep crimson.

Ingredients (shown for 1kg of plums - adapt for your quantities)

•  1kg blood plums 
• 500 ml water
• 3 cups caster sugar
• juice of one large lemon

Quarter the plums, remove the stones and put in your largest saucepan.  Add the water and place on a high heat and bring to the boil.  Then lower the heat, and simmer for an hour.

While the plums are stewing, sterilise your jars in very hot water and dry thoroughly.

Add the sugar and lemon juice to the plums and stir until all the sugar is dissolved.  Bring to a fast boil, and cook uncovered for 20 - 40 minutes or until the jam is set.  To test if it's set, put a bit of jam on a plate in the freezer for 2 minutes, then run your finger through it and make sure it's as jelly-like as you want it.

Ladle into your jars while the jam is still hot and seal the lids.  They should suction themselves on as the jam cools.  If you're the kind of person who is highly domesticated and possibly a goddess, then remove the labels of your jars and put little gingham caps on them.  If, however, you are like me and ladling jam at 11pm when you have a 5am flight to Canberra the following morning because you are nothing if not a committed career woman/poor judge of time, just wipe the stickiness from the sides and go to bed.