method
1. Wash the plums and put into a preserving pan with the apples and the water.
2. Cook the fruit slowly until the skins of the plums are softened.
3. Add the sugar, stir over low heat until dissolved, bring to the boil and boil rapidly until setting point is reached.
4. Remove the stones as they rise to the surface (a stone basket clipped to the side of the pan is useful for holding the stones, and allows any liquid to drip back into the pan).
5. Alternatively, the plums may be stoned before cooking.
6. Remove from the heat, skim, pot, cover, and label.
Cooking time 45 minutes (approx)
Due to the reduced sugar, mine is a quite nice balance of sweetness and tartness - I can't believe how intense the plum (damson) flavour and colour is now it's reduced.
I am pleased that I'm only consuming 1/3 of the sugar when I eat this, and I am also pleased that apart from that sugar, this was all made with "found" (and therefore very fresh) ingredients - but thanks for the original recipe, I wouldn't have tried this if I hadn't found it.
And I agree with Doreen - sterilising the jars is important (I wash mine in hot water and then place briefly in a 140oC oven until dry before filling). I tip boiling water from the kettle over the jar lids (which may contain plastic - hence not in the oven) as well before filling, sealing and then listening to them pop and ping as they cool down to form an airtight seal :D
... and if you're going to do that, you don't want to blitz a stone or two into the mixture :D So, either stone the plums before cooking or just count them - once you've counted the same number of stones out of the mixture, you know there aren't any left ... so simple when you think about it - and this tip would have saved me many minutes with a sieve and the subsequent cleaning up required ...
2lb Victoria Plums
2lb Cooking Bramley Apples plus the skins
juice of half a Lemon
500g Unrefined Sugar
I put the skins in because i was told they have pectin and also the stones do,though i wished i had counted them like you say, as i was there ages looking for them. Once the fruit had gone soft, i added the sugar and lemon juice, then i counted about 9 mins with the pan on a rolling boil. Boiling water in my jars and hot water on the lids. I had a taste of it and it tasted very nice and not too sweet. I was informed by a friend that you need that much sugar in it, so it doesn't go mouldy, this is the reason for me adding the lemon juice.