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500g plums

2 shallots, chopped

1 TBLS olive oil

100ml white wine vinegar

3 TBSP water

1 cinnamon stick

100g Demerara sugar

Cut the plums in half and take out the stone. Roughly chop the flesh into chunks.

Place the shallots in a saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened. Add the plums, vinegar, water, cinnamon stick and sugar. Stir until the sugar has dissolved, then simmer for 15 minutes, stirring occasionally, until softened and slightly thickened.

Meanwhile, place jam jars in a pan of water so that they are covered. Bring to the boil and simmer for 10-15 minutes. Remove from the water with a pair of tongs and leave to drain upside down. Try not to let the inside of the jars or the rim come into contact with too many surfaces otherwise they will not be completely sterilised.

Spoon the mixture into the jars and keep in the fridge.

Again thanks to everyone for the sponsorship money and for coming to support me on the day!!

Happy cooking