• Wash, half and de-stone all the plums. Cut them in halves again.
• Place them in a large pot (with wide bottom). Add sugar and cinnamon stick.
• Cook on medium heat for 20 minutes or until the fruits have softened, stirring occasionally.
• Run the mixture through a sieve (not a very fine mesh one as nothing will come out but the juice). Make sure you get all the flesh through – the only things you don’t need are the skins.
• Pour the mixture back in the pot and simmer for a further 40 minutes or until you see it has thickened.

Tip:

• Place a small saucer in a fridge before making the jam. When you want to check its thickness, simply take the saucer from the fridge and pour some jam onto it. Leave it cool a few seconds before running your finger through – making a line. If the jam doesn’t fill the line, then you are good to go.
• Pour/spoon it into sterilized jars leaving about 0.4 inch/1 cm free from the top. Seal with lids and turn up-side down. Let it set for 30+ minutes or following day. To see if the jars are properly sealed tap/push down the lid. If it doesn’t pop up it’s sealed. If it does, it is not air-tight. If this happens to you, simply put the jars in your fridge and eat within a week.

Pre-Sanitizing your jars & lids:

• Sanitize your jars & lids by washing them in warm soapy water and subsequently boiling them in water bath for 15 minutes. Using tongs, transfer the jars and lids onto a clean kitchen towel turning them up-side down.