For this lightning-fast plum jam, we use dried unsulphurated plums as they are so much more intense in flavour that fresh ones. This also great if you want to make plum jam any time of year. It lasts for at least a week in the fridge.
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150g unsulphurated prunes, stones removed
1 teaspoon grated lemon zest
1 pinch ground cinnamon
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Method Prep:10min › Cook:5min › Ready in:15min
Cover the plums with water and allow to soak overnight.
Add the prunes with the lemon zest, cinnamon and some of the soaking water to a pan. Bring to the boil, then remove from heat - done!