• 1kg plumbetter if over ripe
  1. Wash and dry the plums Quarter them and remove the stone. 
  2. In a heavy stock pot add the cut plums and set it on medium heat. Stir it occasionally and let the fruit cook down. 
  3. Turn down the heat if it gets dried out faster.
  4. Mash the softerned fruit as you go along. 
  5. When nearly most of the mositure seems gone and the fruit shows a jam consistency remove of heat and set aside for 10 minutes. 
  6. Transfer into oven dried jam bottles. 
  7. Use a clean dry butter knife to remove and spread when you need. Store in the refrigerator for up to a month.  
Recipe Notes

Take care to seal the bottles well and also ensure that the bottles are well sterilized.