Ingredients

2.7kg Fresh plums
1 1/4 cups water
2kg sugar
2 tablespoons freshly grated ginger

Method

Sterilize jam jars and make sure they are completely dry

In large pot, place plums with water and cook slowly on low heat until fruit is pulped, remove stones as they float to the top

Add sugar and ginger, boil rapidly for around 20 minutes, stir occasionally with wooden spoon to avoid mixture sticking to the bottom

To test mixture, put a tablespoon of the jam on a saucer, when this cools a skin should form on top

Place jam into the warm jars and cover until cool