A fantastic spiced plum jam, great on toast, or for winter mornings add a few dollops in your porridge! The original recipe, which was my Nan's and originally in imperial measurements, was for as much sugar as fruit, but I converted it to metric, lowered the sugar and added vanilla essence instead, and use 1/2 sugar, 1/2 Splenda® and it works just as well. You just get more like a very thick chutney consistency, rather than a set jam.
This recipe and method also work equally well with blackberry and apple jam!
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Gave a jar to my neighbour and her comment was "I had it on some toast this morning, ooh it was good. It hasn't half got a kick to it hasn't it" - 25 Aug 2011
Far too sweet, even a hint of saltiness which I don't understand. It needed more than 30 minutes cooking. Don't think I would remake this recipe unless I reduce sugar/sweetener content and would leave out the cinnamon. - 18 Aug 2014