Plum Cinnamon Preserve

Recipe from What's For Lunch, Honey?  

(makes approx. 3-4 200 ml jars)

1.3 kg red plums, cut into quarters, pits removed
120 ml water
1 kg sugar
1 stick cinnamon
1 tablespoon lemon juice
85 g commercial pectin


Place plums, cinnamon, lemon juice and water in a large pot and bring to a rolling boil, stirring often. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, until the fruit softens. Stir often.  

Add the sugar, returning the heat to medium-high and bring back to a boil, stirring constantly. Incorporate the pectin, stirring constantly. Boil for another minute, then remove from heat. Skim off any foam.

Place the cinnamon stick in the jar then fill the jam in sterilized jars (as mentioned above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.