Delicious food does not always have to be complicated to be tasty. The simple but pure taste of fresh fruit makes the difference.
This whole fruit jam is so easy to prepare it does't need to be preserved for longer, can be stored in the fridge in an air-tight container for a week and makes fresh jam for breakfast.
The best thing when using plums is that they are naturally sweet, so don't need too much added sugar, and they are naturally tangy - so neither do they need added souring agent.
Add walnuts for crunchy texture.
Yields 600 g jam
1.5 kg Victoria plums
6 tbsp sugar
1/2 cup raw walnuts
Wash the fruit, cut in half and stone. Arrange half the plums on the bottom of an oven dish and cover with half the sugar and half the walnuts. Cover with the rest of plums rest of sugar and walnuts.
Bake in 180C oven for about 2-3 hours until the juices are thick enough.
Put in airtight jars/containers hold in a fridge and use within a week.
As breakfast for example.