2kg sugar or blood plums, halved and pitted
1 kg sugar
6 whole cloves
1 cinnamon stick
3 sprigs thyme
juice of 1/2 lemon
1. Put plums and sugar in a large saucepan. Refrigerate for at least 4 hours.
2. Add spices and thyme to saucepan and simmer gently over medium-low heat for 4-5 hours or until thick and syrupy. You only want to see the occasional blub while simmering.
3. Scoop out spices and put aside. Blend plums to a thick puree, add spices and lemon juice and simmer on low, stirring occasionally, for another 2 hours until very thick and dark.
4. Discard spices and fill into sterilised jam jars.
The jam is beautiful on sourdough rolls, hot cross buns or as we enjoyed it at our Easter brunch on a yeast plait with poppy seed. The recipe for the plait is here.