Instructions: Quarter the plums twisting the sections off the stones.

Tie the stones loosely in a cotton muslin cloth.

Place the fruit and stones in a very large pan with 150ml water.

Cover the pan and bnng slowly to the boil on the simmering plate stirring occasionally.

When boiling transfer to the simmering oven for 30 minutes or until the fruit is very soft.

Place the sugar in a heatproof bowl in the simmering oven to warm while the fruit is cooking.

Meanwhile wash the jam jars and scald the lids.

When the fruit and sugar are taken out of the simmering oven put the jars in to warm.

Return the pan of fruit to the simmering plate stir in the warm sugar and allow to dissolve.

Transfer to the boiling plate and boil very briskly for about 20 minutes adding the pecans after 10 minutes.

Cook until setting point is reached.

Lift the bags of stones into a sieve; hold over the pan and press out the juices with the back of a wooden spoon then discard the stones.

Remove the pan from the heat and add the Armagnac.

Allow the lam to cool sufficiently to prevent the pecans floating on the surface.

Pot the jam while still warm cover with waxed paper discs.

Do not seal the jars with cellophane or screw lids until cold.

Do not stir the jam vigorously or the fruit will break up completely. Simply stir the comers and base of the pan gently to prevent the jam burning. Everyday plum lam is made extraspecial with the addition of a dash of Armagnac and pecan nuts.

Makes 2.25kg

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