Recipe for Purple Plum Jam with Mint

Wash and pit the plums, cutting them in half or quarters depending on their size. Place the fruits in a mixing bowl and add the sugar. Allow to macerate until the sugar has dissolved: I do this the night before and cook them the next morning.

Pour the fruits and sugar into the cooking pot, add the lemon juice. Strip the leaves from the mint and add them to the fruits.

To finish, bring the jam to a boil, then let it simmer for about 20 minutes or until the temperature reaches 104°C on a cooking thermometer. You can, if you wish, blend the jam. Then pour the boiling jam into your cleaned and dried jars: I recommend using a funnel to avoid spills on the jar, which could cause the lid to stick later... Fill to the maximum. Seal your jars tightly. You can then put on your labels and decorate your jars to your liking.