Stone and quarter the plums, then
put into a preserving pan. Add 500ml
cold water and bring to a boil. Cover and
simmer for about 45 mins until completely
cooked down, pulpy and dark, dark red.
Sieve the fruit and juice through a nylon
sieve back into the pan – make sure you get
every bit of pulp out of the mix that you can.
Stir in the sugar, then stir over a low heat
until dissolved. Now turn up the heat and
bubble for about 25 mins or until you have
a thick, dark and fruity purée. Keep stirring
so that the bottom doesn’t catch – it’s ready
when the spoon leaves a trail along the
bottom of the pan for a split second before
the paste floods back into the gap.
Pot the hot mix into small jars (using a
funnel is easiest), seal, then leave to set.
Will keep for up to 6 months.