Note that the weight given above is after the stones have been removed.
Chop the plums and nectarines once the stones have been removed and add them to the jam pan. Add the juice of the lemons to the pan as well, apply heat and bring to the boil.
Leave to simmer until the fruit is very soft. I found the nectarines kept their body whilst the plums turned into a pulp - so make sure the nectaries are well chopped before cooking.
Once the fruit is soft enough, add the sugar, stir constantly and bring back to the boil. Check for the setting point in the usual way - seeing if a skin forms on a sample of jam. Once it has, put into warmed jars.
We made 4 jars from the quantity above.
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