1 kg Davidson Plums (yielded 885g pulp – pureed)
Several lemon myrtle leaves (optional)
1 tablespoon lemon juice
Cut plums and remove the stones there are two per plum. Puree with a stick blender to break down the skin. Place plums in a heavy bottomed saucepan. Stir in the sugar, add the lemon myrtle and the lemon juice and cook at a high temperature for about 20 minutes.
Test as you would for jam by placing a small amount on a saucer in the freezer for a couple of minutes, remove and run a finger through the jam, if it separates and wrinkles it is ready.
Don't worry if it turns out too thin, you have just made Davidson Plum sauce instead.
Place into sterilised bottles and label.