To prepare this jam, using ripe plums is preferable, like the Queen Claudia variety, the purple kind.

Keep in mind that usually, for every kilo of juice obtained, you’ll need about 750 g of castor sugar.

Wash the prunes, dry them and push them through a sieve.

Pour the purée into a pan and add the sugar, the juice and the lemon rind.

Bring the mixture to boil over a low flame and stir while cooking.

To understand when the jam is ready, pour a teaspoon of it onto a plate: if it sticks without sliding off it means that it’s reached the proper density.

If you want to conserve it, pour it while still warm into a sterilized glass jar.

If you want to eat it right away, pour into a mould and let it solidify.

For an original and aromatic variation, add a few cloves during cooking.

This jam is perfect to serve alongside herby cheeses, roast or smoked pork or else wild fowl.