This perfectly simple recipe is from Graziella, the chef from La Mandriola, a stunning agriturismo on top of a hill near Volterra. We stayed here and Graziella showed us how she made her soft-set plum jam, which is rather like a compote. It is ideal for pouring over soft ricotta and topping with chopped walnuts for breakfast. Alternatively, stir it into yoghurt or enjoy it on toast. We often make half this amount and keep it in the fridge for up to a month. It doesn’t have a high sugar content so cannot be guaranteed to last out of the fridge, unless the jars are sterilised. If you make this large batch and wish to keep it for longer, follow the instructions for preserving a low-sugar recipe in jars.