Instructions: See Preserving info

First halve and stone the plums and place them together with the blackberries in a preserving pan or large heavy saucepan and simmer them gently in their own juices for about 15 20 minutes or until the fruits are really soft.

Then add the sugar and lemon juice keeping the heat low and stir with a wooden spoon until the sugar has completely dissolved and there are no traces of sugar grains still clinging to the spoon when you lift it out.

Then add the butter and bring the mixture to a rapid boil and boil for about 12 15 minutes or until setting point is reached see Preserving info

Take the pan off the heat and allow the jam to cool slightly for 15 minutes before potting in hot clean jars and sealing.

Makes 1.351.8 kg

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