500g Red Plums
1 flat tsp Stonemill Cinnamon
500g Caster Sugar
Juice 1 Lemon
1 tsp Vanilla Essence
400ml boiling water
Wash the plums, stone and chop into medium size chunks.
Pour the boiling water over the sugar in a large saucepan.
Add the lemon juice and slowly bring to the boil, stirring to dissolve the sugar.
Add the chopped plums, cinnamon, vanilla essence and the blueberries.
Mix well and bring the mixture back to the boil.
Simmer, uncovered and cook for about 30-35 minutes, stirring occasionally until the mixture is thick.
Allow to cool then, whilst still warm, put into some sterilised jars and seal, or put into jars and keep in the refrigerator.