1.5 kilo plums (took a variety eel)
1 kilo sugar
2 small lemons
Wash the plums, put the seeds in a pan with a thick bottom.
Pour in some water.
Cook plums until soft and semi ready.
Grind blender into mashed potatoes.
Pour sugar and put on the fire, cook until sugar dissolves.
Remove the zest from the lemons, squeeze out the juice and add to the puree.
Boil on low heat, stirring for 2 hours until the mass thickens.
Still hot pour over the banks.
Keep refrigerated.
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