These little tart plums are excellent for jams and sauces. They are definitely on the small side - almost the size of very large grapes, and as such it would have been a bit fiddly to try to remove the stones (I don't have an olive pitter, probably would be a good investment for next time!). Instead I just cut into the fruit before putting it in the pot, and spent a bit of time once the jam was set removing the stones prior to bottling. I used this recipe and made up several batches. I'm really pleased with the quality of the jam, it set really well and has a lovely dark colour and taste.
