2 kg extra ripe purple plums (I used the Italian variety), cleaned
1 cup (250 ml) filtered water
the juice of 1 lemon
100 g muscovado sugar
300 g rice malt syrup
1 teaspoon vanilla powder
2-3 cm long fresh ginger root, peeled and grated
Makes about 4 jars, 300 g each.
Divide each plum in half, taking the stones out. Transfer the fruit in a large heavy-based saucepan. Pour the water and the lemon juice, add the sugar, rice malt syrup, vanilla and ginger and toss. Let the fruit stand there for a couple of hours, then start cooking over medium heat, stirring now and then. When the plums start to soften, change heat to low and simmer for around 40 minutes, or until the jam has thickened. Stir constantly to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual, clean sterilized jars. Let cool before covering each jar with a tight-fitting (and sterilized) lid. Store in a very cool and dark place (you can keep it in the fridge).