Preparation Steps

• Combine the halved plums, granulated sugar, and lemon juice in a large, heavy-bottomed pot. Stir gently to coat the plums.
• Place the pot over medium heat and stir until the sugar dissolves. Bring the mixture to a rolling boil, stirring frequently to prevent sticking.
• Cook the jam for about 45-60 minutes, stirring occasionally. Skim off any foam that rises to the surface.
• The jam is ready when it has thickened and a small amount poured onto a cold plate sets. You can test this by putting a small spoonful of jam onto a chilled plate; let it sit for a minute, then push it with your finger. If the surface wrinkles, it's ready.
• Carefully ladle the hot jam into sterilized jars, leaving about 0.5 cm of headspace. Wipe the rims clean and seal with lids.
• Allow the jars to cool completely. The jam will thicken further as it cools. Store in a cool, dark place.