2.5kg Just Ripe Blood Plums
2 Cups Water
1 Teaspoon Ground Allspice
2kg Chelsea White Sugar

1 : Halve plums and remove stones. Place plum halves in large saucepan or preserving pan with water and bring to boil.
2 : Add allspice. Simmer gently until fruit is tender.
3 : Add Chelsea White Sugar and stir until dissolved.
4 : Bring to the boil and cook rapidly for about 10-15 mins, or until setting point is reached.
5 : Pour into warm sterilised jars and seal.