Any variety of plum lends itself to jam making but at present we have a number of varieties which are particularly good, Kirk’s Blue, Burbanks and Victorias.
Wash 6lbs of plums and simmer in a pan with 1.5 pints of water. When tender, lower the heat and add 6lbs of sugar (granulated is fine). Keep stirring until it is all dissolved to avoid it sticking and burning to the bottom of the pan. Raise the heat to allow a rolling boil. Test for setting point after about 15 minutes ie when a drop of the liquid, placed on a cold saucer, wrinkles after a couple of minutes when pushed with your finger.When this happens, pour the jam into very clean, warmed jars and then cover with a wax circle and then a cellophane cover when the jar is cold. Label and enjoy!