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Help! Potential plum jam problem!

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I made a batch of the River Cottage preserves book plum jam last week & it is heaven :D

So I thought I would make some more for the Christmas Hampers.

 

Stupidly I didn't read the instructions properly & threw the sugar into the preserving pan on top of the fruit without cooking the plums in water for 20 mins first :roll:

 

Apparently the sugar will make the skins go tough - do you reckon I will get away with sieving it or picking the skins out? :roll::?:lol:

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