Red wine provides great colour to the jam (or
marmellata) especially if yellow-fleshed plums
are used. Another red wine could be substituted
for the pinot or use orange juice or water.

1kg plums, washed, halved and stoned
1 cup pinot noir
3 1/2 cups sugar

Place the plums and wine in a large heavy-based
saucepan. Bring to the boil and simmer until the
plums are soft.

Stir in the sugar until it is dissolved. Boil for about
20 minutes or until it reaches 104°C on a jam or
candy thermometer or gives a setting test. The
cooking time will depend ion the variety of plum
used. Use a spoon to skim the foam from the
surface as it cooks.

Pour into hot sterilised jars to the top and seal.

Makes about 4 cups.