- 1 pound ripe plums, cut into quarter.
- 2 cup white sugar.
- 1 cinnamon stick.
- 3 tbsp lemon juice.
Directions:
1- Put a ceramic saucer in the freezer.
2- Layer the plums and sugar in a large heavy pot with high sides.
3- Put in the cinnamon stick, juice of lemon, and about half a cup of water.
4- Bring to a simmer slowly, stirring. Stir until the sugar has been completely dissolved. Simmer over low heat for about 10 minutes, or until plums are softened.
5- Turn the heat to high and bring to a hard boil. Boil for about seven or eight minutes. If you have a candy thermometer, you’re watching for the temperature to go over 200°F.
6- Take a saucer from the freezer and dribble some jam on it. If it sets with a thin gel coating immediately forming as it cools, preventing the jam from running all over the plate when tipped to the side, then the jam is ready.
7- If the jam does not set after eight minutes, boil for a minute or two longer. Don’t let it boil too long; if it does it will caramelize and get very dark, destroying the flavor of the fruit and basically becoming not very good to eat.
8- Take off the heat, pour into clean jars and let cool.
9- Remove the cinnamon stick and store in clean washed jars or a glass bowl with a lid.