1.5kg pitted plums or greengages
300ml water
1 lemon, juiced
1kg caster sugar
1 vanilla pod, split lengthways
Put plums in a large pot with water, lemon juice and sugar over high heat. Add vanilla pod halves, check setting point regularly and if it’s taking too long add a bit more lemon juice, remove from heat and pour into sterilised jam jars.
Seal jars while jam is still hot.
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