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Use plums, stoned and quartered.
Provide caster sugar (you can use jam sugar but I'm not entirely convinced it's necessary).
You need to prepare lemon, juiced.
You need Earl Grey tea bag.
You need to prepare water.

Make a pot of tea using the tea bag and water. Leave it to brew for at least 15 minutes - you need it to be undrinkably strong..
Place all the ingredients in a large pan and bring to a moderate boil..
Simmer gently for about half an hour. Observe the beautiful jewel-like colours developing in your pan..
Test the jam using Nigella's clever saucer method (test a teaspoonful on a cold saucer, place in fridge for 30 seconds, if the jam wrinkles when pushed by a finger the jam is set. If not repeat this process every 5 minutes until the jam wrinkles.).
Remove from the heat, then carefully pour the jam into sterilised jars (4 or so should do it, and I normally run jam jars through the dishwasher before drying them in a low oven - do this while the jam is cooking, removing your jar just before you need it.).
Seal, label and store. If your jam is reasonably well set you can leave it for quite some time - I have a jar a year old that's still good. Less well set jams should be stored in the fridge and eaten quickly..

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