The plum crop has been abundant this year so get out, grab yourself some plums and get jamming! Put a spoonful in your porridge at breakfast, spread it on toast, put it in cakes… whatever you do, make sure you make the most of this seasonal delight.

When plums are barely ripe, they’re high in pectin and natural acid so you don’t need to add lemon juice or jam sugar to help the jam set.

1kg firm, barely ripe Victoria plums
1kg preserving or granulated sugar

1. Halve the plums, remove the stones, then place the plums in a preserving pan with 150ml water. Bring to the boil, then reduce to a simmer for 40 minutes until the plums have broken down. Use a long-handled wooden spoon to help break down the plum flesh.

Note: Pop a plate in the freezer now (if you haven’t got a thermometer) so you can do the set test on a cold plate.

2. Remove the pan from the heat, then stir in the sugar. Return to a low heat until the sugar has dissolved, then bring to the boil and bubble for 10 minutes before testing whether it has set or the thermometer reaches 105°C – if you don’t have one, try the set test. Skim any scum from the surface, then allow to stand for 10 minutes.

Set test
Remove the pan from the heat and spoon a small amount of jam onto a cold plate from the freezer. After a few seconds, push your finger through it – if it wrinkles up around your finger it has reached setting point. If not, return the jam to the heat and boil for a minute more, then repeat the wrinkle test on another cold plate from the freezer.

3. Pour into warm, sterilised jars and seal while still hot.