fter washing and drying your fruit, cut the plum from the pit. Cube roughly. Add to a medium sauce pan.

Next, add the sugar and lemon juice to the pan and set on medium heat. Stir occasionally. The plums will release their juices and melt slightly. Once at a boil, let cook for about 10 minutes, or until soft and jammy.

Remove from the heat and let cool slightly. Next, taking a potato masher, mash the fruit to release even more juices.

Set a medium sized bowl with a fine mesh sieve on top. Carefully pour the plum jam into the sieve and using a rubber spatula, mash the fruit mix through the sieve. You want to get as much of the pulverized fruit and juices out as you can.

Discard (or eat - the leftover plum bits are tasty on yogurt!) the fruit in the sieve, and allow the sauce in the bowl to come to room temperature. Cover with plastic wrap and chill for at least one hour.