Plum Jam

Two kilos (Victoria) Plums
Two kilos granulated sugar
600 or so cc water

First thing is, stick a couple of saucers in the freezer to get good and cold - you'll need them later.

Stone the plums. I find cutting a cross on each side makes this quicker with plums that aren't squishy and ripe. Stick them in a large saucepan.

Save about ten of the stones, crack them, take out the kernels and blanche them by boioing them up with a little water for a few minutes, so the skins just slide off. Cut the kernels up small and add them in at soem point - they contain a little cyanide I gather, but not enough to hurt you and they improve the flavour.

Add the water to the plums, and boil away on a ,lowish flame till its reduced by something like a half. (Judge this with a wooden spooon, see how high the level comes when you stand it upright.) Skim off the cruf that floats to the top with a spoon or something.

Transfer to a larger container That's to reduce the likelihood of burning the pan), mix in your sugar so it melts in, and boil faster till it starts looking a but syrupy. Check whether the jam sets by putting a little on those cold saucers from the freezer and seeing if it stiffens up as it cools.

Meanwhile stick the jam jars (or whatever) you are going to use in the oven for half an hour or so to sterilise them.

Spoon the jam into the jars, and stick the top on when they have cooled.