- 1.5 kilos/ 3.25 lb ripe plumbs
- 1.5 c sugar
- Juice of 1/2 lemon
- Pinch of salt
Halve prunes and remove seeds. Combine with the other ingredients in a large heavy pot. Bring to a boil over medium heat, then reduce and leave to simmer for 1.5 – 2 hours. When the jam has thickened considerably and the fruit has broken down (with just a few chunks left) remove from the heat, let cool and serve. The jam will last a couple weeks in the fridge or you can can it using a boiling water bath. We put this jam on bread, over yogurt and with cheese, and combined well with all three.