Prepare the plums by removing the stones and cutting the flesh. You need 750g of plum flesh for this recipe, so allow 250g for wastage.
Squeeze the juice from the lemon until you have 100ml of juice.
Mix 250g of the sugar with the dried pectin.
Place the plum flesh in a food processor with the red wine and ground spices. Blitz until you have a smooth puree. Place the puree into a sauce pan and the remaining 500g of sugar. Bring to the boil and simmer for 20 minutes making sure that you stir the mixture frequently to ensure it is not catching.
Cook the mixture until it reaches a jam consistency and coats the back of a spoon. Whisk in the remaining sugar and pectin and cook for a further 5 minutes. The mixture will thicken significantly. Stir in the lemon juice and then pour the mixture into a tray or container lined with 3 layers of cling film.
Refrigerate the mixture until completely set.
When set, remove from the fridge. Remove the cling film and cut into small squares or lozenges.
Dust with caster sugar and keep in a cool place.
«If you use liquid pectin in this recipe you will need to adjust the quantity to 190ml. Add all of the sugar to the plum mixture and pour in the liquid pectin when you have the right consistency.»