|Sugar||1 1⁄4 Kilogram|
|Water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Sodium benzoate||1 Teaspoon (As Required)|
Wash plums; add water and cook in pressure cooker for 15 minutes.
Let cool slightly; mash with hands and remove stones.
Combine plum pulp and sugar in a pan and bring it to a boil.
Stir till sugar dissolves.
Cook till it reaches spreading consistency and the syrup is not watery.
Add lemon juice and continue cooking till the mixture is thick.
Remove from heat and let cool.
Dissolve preservative in a teaspoon water and add to the prepared jam.
Fill in sterilized jars leaving a little gap on the top.
Store in a cool, dry place.