To celebrate National Afternoon Tea Week, Clink concept founder Alberto Crisci MBE has shared his favourite recipe for plum jam. Whether you’re a firm believer that it’s jam first and clotted cream on top or that the cream goes on first and jam finishes it off, this recipe will be the perfect addition to your afternoon tea celebrations this week.

Ingredients

900ml water

2.7kg granulated sugar

2.7kg plums, washed and stalks removed

Method

Put a clean saucer in the freezer. Hot wash and then sterilise the jam jars, by placing in a warm oven, at 140 degrees Celsius, for half an hour.

Place the plums {whole} and water in a maslin pan and simmer for 30 minutes. The fruit should become soft and the contents much reduced.

Remove the pan from the heat. Add the sugar and stir well until it’s dissolved.

Bring the liquid to the boil and continue to boil for 10-15 minutes, stirring.

Test for a seal: spoon a little of the jam on the cold saucer and push your finger against it. If the jam goes crinkly-wrinkly, it is solid enough and the set is reached. Take the pan off the heat.

Using a slotted spoon remove the stones and any scum from the surface. Leave to stand for 15 minutes.

Ladle the jam into the clean, warm jars, then cover with the lid and label.

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