- 675g caster sugar
- 900g plums, stoned and roughly chopped
- 200ml water
- 10 fresh sage leaves, ripped up
- 2 pinches of ground cinnamon
Place sugar on tray in a cool oven, 140oC, 275oF, and warm
Put the plums into a pan with the water. Simmer over a low heat until the fruit starts to break up and becomes like puree.
Add the sugar and a sugar thermometer. Bring to the boil and boil quickly until the temperature reaches 104oC/220oF.
Remove from the heat and cool for about 20 minutes. Add the sage and cinnamon when the jam has cooled, stirring them in well.
Place in clean jam jars and. Put on lids and store in a cool place.
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