Plum and shiraz paste

Ingredients

• 1.5kg of plums, scrubbed, pips removed and cut in quarters
• 750g sugar
• 50g jamsetta (with pectin)
• 1 cup of shiraz

Method

1. Place plums into large saucepan with just enough water to cover. Cook gently, uncovered, until the plums are soft. This may take around 1-1.5hrs.
2. Add sugar, jamsetta, wine and stir to dissolve. Stir constantly. Bring to the boil vigorously for 5-10 minutes.
3. Allow half hour to cool. Then use a stick blender to blitz the fruit and skins.
4. To test whether it is ready to set, place a teaspoon of the paste onto a saucer. If set, the paste will crinkle and set slightly; if not, continue boiling down for another 15-30 minutes.
5. Remove from heat and let stand for 15 minutes.
6. Pour into sanitised, dry jars. Seal immediately.