Blood Plum Jam
2kg blood plums, quartered, stones removed
4 cups water
1/3 cup lemon juice
6 cups sugar
Combine plums and water in large saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 1 hour.
Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 40 minutes or until the jams jells when tested (see note).
Ladle the jam immediately into 8 clean 250ml jars and seal. Set aside to cool. Label and date the jars before storing.
NB: This jam will keep, unopened, in a cool, dark place, for up to 12 months. Once opened, keep in the fridge for up to 8 weeks.