A bit more preserving…
After the fun and games with the blackberry gin, my next bit of preserving was much simpler: plum jam.
Makes approx. 3 medium-size jam jars full.
Cut the plums in half and remove stones. Place in a pan with the water and simmer for 20 minutes or so until the plums (and particularly the skins) are nice and tender. Add the sugar and boil rapidly until setting point is reached – this took me 10 minutes but it can vary. Pour the jam into jars and seal.