Plum and Cherry Brandy Jam

Ingredients

kg plums

125 ml water

8 tablespoons lemon juice

1 2/3 kg sugar (caster)

4 tablespoons cherry brandy

Preparation

In a large saucepan, cook plums and water over low heat until plums are very soft. Add lemon juice, simmer 5 minutes. Add sugar. Stir until sugar dissolves. Increase heat; boil rapidly for 15 minutes or until jam reaches 105C. Remove from heat. Stir in cherry brandy. Remove scum and let stand for 5 minutes.

Stir well and ladle into hot jars and seal.

Makes 2.5 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.