plum jam

3 lb, plums
10 table sps, water
3 lbs sugar
a knob of butter
put plums in preserving pan with water and simmer 15-20 mins until fruit is tender.add sugar and stir mixture until dissolved.then bring jam to a rolling boil and boil rapidly for 12-15 mins until the setting point is reached.then strir in the butter. leave for 15 mins then pour into warm jars and seal.
this recipe was taken from and old 'womans weekly mag'

 

Fancy, you "pipped" me by a minute. Yours is virtually the same as mine. Mine is from a lovely little booklet called Fruit Harvest Jams and Jellies, Chutneys and Liqueurs. It came free with something in 1985!

 

SORRY FOR IF I pipped you to the post lofl.was not done intentionally.

 

IN THE PLUM JAM I MADE I. PUT ABOUT 2 OZ. OF FINELY CHOPPED ROOTGINGER. TASTE VERY NICE, GIVES THAT BIT OF ZING TO IT.

 

Thanks both to LOL and Fancy for the plum recipes.We shall have fun trying them out

Kandy