Cinnamon scented plum jam

• plums↗2kg kg

  pitted, coarsely sliced

• white granulated sugar↗2kg kg
• ground cinnamon↗2 tsp tsp
• lemon↗1 tbsp tbsp

  juice

• cinnamon sticks↗3

  (optional)

• butter↗knob of

Step-by-step instructions

1. 1

   Prepare the jars and other equipment before starting (see tip). Place a few trays in the freezer as they will be needed to test the jam’s readiness (or use a sugar thermometer). Put the plums into a canning pot and add 200 ml water. Bring to a gentle boil and cook for about 10 minutes until the plums are soft but not falling apart. Add the sugar, ground cinnamon and lemon juice, then allow the sugar to dissolve slowly without boiling. This will take about 10 minutes.

2. 2

   Increase the heat and bring the jam to a vigorous, steady boil. After about 5 minutes, spoon a little jam onto a cold tray. Wait a few seconds, then press the jam with the tip of a finger. If it wrinkles, the jam is ready. If not, cook a few more minutes and test again using another cold tray. If you have a sugar thermometer, it will read 105 °C when the jam is done.

3. 3

   Remove the jam from the heat and add the cinnamon sticks (if desired) and a piece of butter. The cinnamon will look attractive in the jars, and the butter will melt any foam. Let the jam cool for 15 minutes to prevent fruit particles from settling at the bottom of the jars. Transfer to hot jars, seal with lids and let cool. It will keep for 1 year in a cool, dark place. Refrigerate after opening.