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Scrumpted (is that a word) a load from nearby hedgerow & found this recipe (not mine) on the internet,tastes yummy 
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CHERRY PLUM (MIRABELLE) AND GINGER JAM
Ingredients
1kg ripe cherry plums (you can substitute ordinary plums too but may need to add pectin)
1 kg granulated sugar
300ml water
2 tsp grated fresh ginger
Method:
Wash the plums in a colander and discard any that are damaged. Don't worry about bruises - if you use windfall plums, most of them will have some bruising!
Place the washed plums and the water into a large, deep saucepan and simmer gently until the plum skins start to split. Use a slotted spoon to remove the stones.
Add the sugar and ginger and stir gently over low heat until you are certain that all the sugar crystals have dissilved. If you are a novice like me, clip a candy thermometer to the side of your pan, with the probe sticking into the fruit mix.
Turn up the heat to high and bring the mixture to a rolling boil - if you are wondering what a roling boil looks lke, see the picture on the right. You will see only fine, frothy bubbles, no liquid, and the bubbles will rise terrifyingly close to the rim of the pot The temperature you should be aiming for on your candy thermometer is a steady 215F.
Allow to boil like this for 10 minutes, stirring frequently. After 10 minutes, you can start testing whether the jam has reached setting point.
Ingredients
1kg ripe cherry plums (you can substitute ordinary plums too but may need to add pectin)
1 kg granulated sugar
300ml water
2 tsp grated fresh ginger
Method:
Wash the plums in a colander and discard any that are damaged. Don't worry about bruises - if you use windfall plums, most of them will have some bruising!
Place the washed plums and the water into a large, deep saucepan and simmer gently until the plum skins start to split. Use a slotted spoon to remove the stones.
Add the sugar and ginger and stir gently over low heat until you are certain that all the sugar crystals have dissilved. If you are a novice like me, clip a candy thermometer to the side of your pan, with the probe sticking into the fruit mix.
Turn up the heat to high and bring the mixture to a rolling boil - if you are wondering what a roling boil looks lke, see the picture on the right. You will see only fine, frothy bubbles, no liquid, and the bubbles will rise terrifyingly close to the rim of the pot
The temperature you should be aiming for on your candy thermometer is a steady 215F.Allow to boil like this for 10 minutes, stirring frequently. After 10 minutes, you can start testing whether the jam has reached setting point.
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