Although few of us today may want to devote a day to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.
1.5 kg plums, washed
3 3/4 cups (1.5 kg) sugar, warmed
15g unsalted butter
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Put the plums in a large stainless-steel or enamel preserving pan with 2/3 cup of water and simmer for 1 hour, or until the fruit is very soft and the liquid has been reduced by about two-thirds. Reduce the heat, add the sugar and stir until it has dissolved completely. Increase the heat, then add the butter and stir until it has melted.
Bring the jam to a full rolling boil and boil rapidly for 15 minutes, then test for a set. If setting point has not been reached, boil for 5 minutes more, then test again.
Remove the pan from the heat and, using a slotted spoon, remove and discard the stones. Skim any froth from the surface and pour the jam into clean, warm jars. Cover immediately with waxed paper discs and cellophane covers.