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Plum Jam

September 20, 2012

Recently I have found myself making more and more jam, usually with fruit that hasn’t been eaten during the week, and have had some pretty good and very delicious results.

For best results use stoned fruit, I’ve used apricots, plums, peaches, nectarines…

Wash the fruit well.
Remove the stones and cut the fruit into bite-size pieces.
Place in a large pan.
Pour in enough sugar to cover the fruit (less for very ripe fruit).
Add a good squeeze of lemon juice.
Cover the fruit with water.
Gently heat until the sugar has dissolved and then simmer for up to 2 hours until the fruit has almost dissolved and the mixture is thick and jam-like.
Pour into jars and leave to cool.

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