Spread on toast or bread, use in smoothies or with yoghurt or muesli.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

Setting point test: place a saucer in freezer ( 5-10 minutes ). Place 1 tsp jam on the chilled saucer. After 10-15 seconds , push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 minutes then test again.

Prune jam is delicious served on a slice of sourdough bread.

Be sure to use clean utensils and sterilised jars for best results.

Only use fresh, ripe fruit, not frozen, in this recipe.

Replace vanilla sugar with ½ tsp natural vanilla extract, adding it in step 5.

Setting point test: place a saucer into the freezer (5-10 minutes). Place 1 tsp of jam onto the chilled saucer. If set, the jam will quickly form a gel consistency.

For TM31 users: when blending gradually increase from speed 4 to speed 7.

Best served with steamed wholemeal bread and a cup of aromatic coffee or tea.

This chutney can be stored in refrigerator for up to 2-3 months.