Plum Jam with rum

It has been plums galore:  a gift from a friend.  I made some plums into jam, and then finished the preserve off with some rum...not just any rum but some of my Rhum Bougainville, Vieux Domaine from Mauritius.  I would perhaps have used Port normally...but we are out of it, and then I spied my bottle of Rhum which I brought back over 10 years ago.

1.3Kg prepared plums..stones removed, and chopped into smallish pieces
1Kg sugar
juice of a lime
2 tbsps rum any dark rum....

The fruit, juice, and hollowed out lime were cooked gently with 400g water for about twenty minutes, before the sugar was added.  Stirring until dissolved, then brought up to a rolling boil, I stirred to pan to avoid any fruit catching, and checked for the 105C point, then also did the plate test.  When I was happy, I allowed the jam to cool, removed the lime skins, and kept stirring a little at first to make sure no scum formed, then added the rum.  Exactly five large 350g jars are now ready to have me design the labels, and store away.

There will be a jar for Janet of course, together with a couple jars of chutney.  When I went to fetch the plums, I took over a jar of my courgette chutney, which having nicely matured is ready for eating.