Babylon Plum Jam

Directions

1. 1
   In a heavy saucepan, combine the plums, sugar, and vinegar and let stand for 1 hour.
2. 2
   Place the pan over low heat and cook, stirring occasionally, for 1 hour, or until the mixture thickens.
3. 3
   Add the chile, ginger, and mustard seeds and continue to cook, stirring, for about 15 minutes, or until you have the right jammy consistency.
4. 4
   It should be thick, not soupy.
5. 5
   If youre using big plums, you may have to keep it on the heat for a bit longer to cook away the extra water.
6. 6
   Remove and discard the chile.
7. 7
   If you dont want chunky jam, buzz it with a hand blender.
8. 8
   Let cool for 10 minutes before serving or jarring.
9. 9
   The jam will keep for up to a month stored in a tightly sealed container in the refrigerator.