Wash, halve, stone and puree about 1.2 kg of plums. Weigh 1 kg fruit puree. Mix with 1 kg jam sugar (1 : 1), 1⁄2 TL ground cloves and 1 TL cinnamon in a pot and bring to the boil. Cook over a high heat for about 4 minutes while stirring continuously until bubbly. Immediately fill into clean twist-off jars and close them. Place on the lid for approx. 5 minutes, then turn over and allow to cool.
Shelf life: approx. 6 months