I came across this recipe in the Thane Prince book ‘Jams and Chutneys’. I’m not one for Plum Jam usually, but this sounded a bit different. Along with the President red plums and sugar, it has a 4″ cinnamon stick finely ground into the mix, so I was a bit concerned that the cinnamon would be overpowering or, even worse, taste gritty. However, it turned out really well and is absolutely delicious! I could imagine it going well in a Bakewell tart instead of the usual raspberry jam – it would be lovely with a really almondy frangipane topping. I think I’ll try that sometime – a nice Autumn pudding! Jam-making has suddenly become much easier, now I have started using a jam thermometer. If you followed the instructions in recipes, you’d sometimes end up with a watery mass, nowhere near the setting point, or burnt to a cinder. I have found that the thermometer is very accurate and I am achieving a perfect set (something I used to find nigh on impossible). In fact, I am feeling rather smug and have even cleared out a kitchen cupboard to use for all my preserves and chutneys!