Traditional Pershore Plum Jam

Wash, halve, and stone ripe Pershore plums.

Simmer with a little water until the skins are soft and the fruit is broken down.

Add granulated sugar (usually pound for pound with the fruit).

Stir over low heat until the sugar has completely dissolved.

Boil rapidly and uncovered until setting point is reached.

Allow to settle for 5 minutes, then ladle into warm, sterilized jars.

Capture the intense flavor of the Vale of Evesham.