Instructions: In a large saucepan, cook plums and water over low heat until plums are very soft. Add lemon juice, simmer 5 minutes. Add sugar. Stir until sugar dissolves. Increase heat; boil rapidly for 15 minutes or until jam reaches 105C. Remove from heat. Stir in cherry brandy. Remove scum and let stand for 5 minutes.

Stir well and ladle into hot jars and seal.

Makes 2.5 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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