1kg fresh plums (about 10)
1kg Chelsea Jam Setting Sugar
2 Tbsp orange zest

Remove stones from plums and cut into small pieces or pulse in the food processor until finely chopped. In a large saucepan combine chopped plums, sugar and orange zest cook over a low heat stirring until sugar has dissolved. Increase heat and boil rapidly for 4 minutes. Remove from heat, test a small amount on a cold plate for set (the surface of the jam should wrinkle when a spoon is pushed through it). Spoon into hot, sterilised glass jars and seal.

Makes about 1.3 kg or 4-5 medium jars.