1.4 kg plums; skinned and stoned
1 lemon; zest and juice
450 ml water
sugar
Yield: 1.1 kg
Put the plums, lemon zest and juice and water in a large saucepan. Simmer gently for 15-20 minutes, until the fruit is soft and pulpy. Using a wooden spoon, press the fruit pulp through a nylon sieve and measure the puree.
Return the puree to the pan and add 350g sugar for each 600ml puree. Heat gently, stirring, until the sugar has dissolved, then bring to the boil and boil for 20-25 minutes, stirring frequently, until the mixture thickens and is like jam in consistency. Pot and cover the butter.