Here you go
2 1/2kg Sour Red or Purple Plums
900ml Water
3kg Chelsea White Sugar
900ml Water
3kg Chelsea White Sugar
: Wash plums and remove any stalks. Leave plums whole, except for a few from which remove the stones; crack open and take out the kernels. Place remaining plums with kernels in a large pan with the water and simmer until soft.
2 : Warm Chelsea White Sugar in the oven; add to plums and bring to the boil. Boil hard until setting point is reached, skimming off stones as they rise to the surface with a slotted spoon. Also skim off any froth from the surface.
3 : Allow to cool for about 10 mins, stir to distribute fruit evenly.
4 : Ladle into warm, sterilised jars and seal
3 : Allow to cool for about 10 mins, stir to distribute fruit evenly.
4 : Ladle into warm, sterilised jars and seal
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