Victoria Plum Jam from The Times Cookery Book by Katie Stewart
Choose slightly under-ripe fruit. Pick over, and remove any stalks and damaged fruit. Slit the fruit through to the stone all round, following the line of the skin. Twist the two halves in opposite...
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Cooking tools:
- Paring knife
- Pot
- Stove
- Slotted spoon
Ingredients
- 4 lb (1 kg 800 g) granulated or preserving sugar
- ¾ pint (4½ dl) water
- 4 lb (1 kg 800 g) Victoria plums
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