Plum Jam

For the plum puree, wash, pit and quarter the plums. Bring to a slow boil in a large saucepan. Add the honey and puree finely with a hand blender.

Simmer for 1/2 hour, then transfer to a deep baking tray. Leave to reduce in the oven at about 100 °C for 12 hours.

Then reduce the heat to 50 °C and leave in the oven overnight. Now return the puree to the large pot, bring to the boil again, season with cinnamon and stir vigorously.

Then immediately pour into clean jars and seal tightly.

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