Pat Goodsir gave me this recipe, describing it as "rather nice".  I think it is outstandingly delicious.  Pat says that you can call this "Plum Conserve" if you feel like being posh!

800g plums 
800g preserving sugar
1 teaspoon cinnamon
1 teaspoon ground cloves 
3 whole cloves

Weigh washed and stoned plums into the Thermomix bowl.  Puree 10-20 seconds, Speed 5 depending on how chunky or smooth you would like the jam to be.

Add/weigh in sugar and spices and turbo for a few seconds to mix well.  Use spatula to scrape down sides of the bowl.  Cook 15 minutes, 100˚C, Speed 3.  

Test for setting point:  Remove bowl from the machine, put a teaspoon of jam onto a saucer that has been chilled in the freezer.  Leave it for a couple of minutes, then push your finger into one side of the jam - it should wrinkle.  If not at setting point, return bowl to the machine and cook for a further 5 minutes, 100˚C, Speed 3.  Once it is at setting point, pour hot jam into sterilised jars and seal.

Delicious on toast or scones or with ice cream or yoghurt.  Makes a lovely gift.

Easy way to sterilise jars:  Place clean jars and lids in a deep saucepan on a double layer of paper towelling.  Fill jars and pan half full with water.  Bring to the boil on the boiling plate, cover and transfer to the Simmering Oven (conventional oven 120˚C) for at least 5 minutes or until needed.  When needed, hold lid of the pan so that water can drain out (use oven gloves) and remove jars from the pan without touching the top edges or insides of them at all.  When the jam has been poured into the jars, cover with the sterilised lids - again do not touch the inside of the lids.  Invert each sealed jar and leave standing on its lid for one minute, then turn upright and leave to cool completely.  Inverting the hot jam sterilizes the air inside the jar by forcing it through the piping hot jam twice.

Copyright Janie Turner 2005