How to make it

  • Halve and stone the plums. Place the plums and water in a large saucepan or preserving pan and bring to the boil. Lower the heat and simmer for 30-40 minutes stirring occasionally until the skins are soft and the fruit is tender.
  • Add the sugar and stir over a low heat until the sugar has completely dissolved. Increase the heat and boil rapidly, without stirring for 10-15 minutes until it reaches setting point. To test if the jam has set, remove the jam from the heat and place 1 teaspoon of jam on a cold saucer and allow to cool for a few minutes. If it is a hot day, put the saucer in the fridge. When cool, drag your finger through the jam and if it leaves a channel then the jam is ready to be bottled. If the jam runs back together return to the boil and try again in 2-3 minutes.
  • Remove from the heat and lightly skim off any scum. Stir in the walnuts.
  • Bottle into warmed sterilized jars. Cover with a clean tea towel. Seal and label when cold.

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    " It was excellent "
    justjakesmom ate it and said...
    MMMM I have a lot of plums from our neighbor and this sounds like something easy and delicious to make with them. Thanks. ;')
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