Tangy spiced plum jam

Instructions

• Sterilize enough jars and tight-fitting lids to hold 8 cups (2 L). Grate orange peel. Squeeze out 2/3 cup orange juice and 1/3 cup lemon juice. Pit plums. Cut into 1/2-inch (1-cm) slices to make 8 cups.

• Place peel, juices, plums and cinnamon in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat.

• Reduce heat and simmer, covered, stirring often, until plums are tender, about 15 minutes. Stir in sugar. Then simmer, uncovered, until very thick, about 1 hour. Stir often, especially as jam thickens. Discard cinnamon. Ladle into jars. Cover and cool. Store in the refrigerator.