Halve and pit the plums, and put them into the pan with the cinnamon sticks, orange peel, and 1 litre (1 ¾ pints) of water. Heat gently for about 20 minutes until the fruit is really soft and the syrup is reduced.

Remove from the heat, add the sugar, and stir until dissolved. Bring to a rapid boil for about 10 minutes, stirring occasionally, until the setting point is reached.

To test, trace a finger through the jam. If it doesn’t run back, spoon into sterilised jars. Seal and label.

Enjoy on some toast!