Last weekend I harvested the plums on the satsuma plum tree that I planted in the winter of 2009. Although the plums were smaller than those on a more mature tree, they were too heavy for the thin branches of such a young tree. Some of the poor little branches were nearly touching the ground.
When I weighed the fruit it came to just under 1 1/2 kilos, which was a perfect amount for making a few jars of plum jam.
This recipe comes from The Australian Women's Weekly Cookbook (1970). It is given as written in the cookbook apart from the measurements, where I have given metric as well as the original imperial. This quantity made about 5 1/2 jars.
3lb (1.4 kg) plums
3/4 pint (450 ml) water
2 1/2 lb (1.3 kg) sugar
juice half lemon
Wash plums, cut in half, remove stones. Place in large saucepan with the water and 3/4lb sugar. Cook gently until plums are tender, stirring occasionally. Add remaining sugar, stir over low heat until sugar dissolves; add lemon juice. Boil rapidly until jam jells when tested on a cold saucer, (approximately 1 hour). Pour into hot sterilised jars, seal.