Plum jam

Clean and sterilise four large jam jars (click here for our sterilising guide).

Tip the plums and sugar into a large pan, and put three small plates in the freezer for later. Bring the mixture gently to the boil, stirring to avoid anything catching on the bottom.

Once boiling, simmer for 20-25 minutes, stirring, or until the mixture reaches 104C on a sugar thermometer.

To check the jam is done, put a teaspoonful onto one of the frozen plates and leave for 20 seconds. The skin should crinkle and it will be obviously jam-like when you run your finger through it. If it isn't, simmer for another 5 minutes and repeat with another cold plate.

Stir in the lemon juice and carefully divide between the jars. Put on the lids and cool completely. Kept sealed they will keep for four months but, once opened keep in the fridge and consume within one month.