For traditional jam makers this recipe will appear really low in sugar. It will not set very firm and will have to be kept in the fridge once opened but it is delicious and apart from spreading it on buttered toast is good on the top of natural yoghurt or vanilla ice cream.
1 kg of plums, washed stoned and cut into quarters
Juice of one lemon
Mix the plums with the sugar and leave overnight to macerate. The next day gently heat in a large saucepan over the hob until the sugar has completely dissolved. Add the juice of one lemon and continue to cook stirring occasionally to make sure it does not stick to the bottom of the pan and burn. After about 30 minutes the jam will be bubbling and is ready to decant into a sterilised jar or two. As it is so low sugar it will not reach the ‘jam set’ on a food thermometer.