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Plum & Walnut Jam

1.8kg plums (dark skinned are best as they give a lovely deep red colour to end product)
300ml water
2 cinnamon sticks (left whole)
1.4kg preserving sugar (might try it with ordinary granulated next time, adding some lemon juice too)
115g chopped walnuts
4tblsp brandy

Halve your plums and put the stones in a small saucepan with the water.  Bring to the boil and simmer for 10 minutes.  Strain the water into your big pan with the plum halves and discard the stones.  Cook your plum mixture for about 10 minutes until the plums have softened (best done with lid on as there is very little liquid so the build up of steam helps).  Stir in the sugar until it has dissolved and then bring to a fast boil until setting point is reached (took me about 30 minutes - testing a drop on a cold saucer every 5 minutes after the first 20 minutes).

Remove pan from heat and stir in the brandy and walnuts.  Leave to stand for 5 minutes then take out the cinnamon sticks and stir gently.

Fill your sterilised jars and leave for at least a month before eating.

Just made a batch - will let you know how it tastes in a month or so.  If the smell is anything to go by, it will be delicious  

Right, having cooled down slightly, it's not got as thick a set as I would like.

What's the best way of rescuing it?  Ideas on a postcard please.  

Was thinking of re-boiling it with the juice of a lemon or two . . . or do I add more sugar before re-boiling?

I really don't want to waste this as it smells delicious and the colour is a gorgeously rich red.

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