Confiture de prunes

Ingredients

• Plums, stoned
• grammes loaf sugar per 500 grammes stoned fruit
• Water, to dissolve the sugar

Instructions

1. Weigh 375 grammes of loaf sugar per 500 grammes of stoned plums.
2. Dissolve the sugar, skim it, and boil it 7 or 8 minutes.
3. Proceed with the cooking as for apricot jam.
4. Do not macerate the plums with the sugar beforehand: their acid blackens them and muddies the colour. For greengages, make no more than 3 or 4 kilos at a time and cook as fast as possible, to keep the green.