It is easy to make and looks very impressive with its gleaming plum-red colour. The only hard part is pushing the cooked plums through a metal sieve. Next time I think I'll invest in a mouli which would make this job much less time-consuming! Whilst this looks best set into small moulds and turned out onto the cheese board, I actually poured most of mine into sterilised jam jars. This way it will keep for up to 6 months and will make nice presents at Christmas time. If you can find small, ramekin-shaped jars, these would be perfect.
2kg ripe black or red plums
1kg jam/preserving sugar
1. Wash the plums. Quarter and stone all fruit and place in a large preserving pan along with 500ml water.
5. Pot into sterilised pots or jars and seal. Leave to set and cool before labelling. Keep in a cool dark place for up to 6 months.