Put the plums, lemon juice and 150ml/5fl oz water in a heavy ... Tip the jam into a wide-necked jug with a good pouring lip, then fill four sterilised jars to the brim. Seal immediately with ...

Into a large preserving pan add plums, malt vinegar, brown sugar, garlic, the zest and juice of a lemon ... bring back to boil for approx. 5 mins. Pour into sterilised bottles and seal.