Core and halve the plums. Put in a saucepan with the preserving sugar. Mix and place on the stove on the highest setting until liquid forms. Puree with the hand blender and pass through a (coarse) sieve. Put the collected liquid back on the stove and set it to the highest level.
Stir in amaretto (amount to taste, but not just a few drops!), Lemon and pudding powder (please do not use any more, otherwise it will be too sweet and too thick) with the whisk.
Let the whole thing cook for about 4 minutes at the highest level, stirring again and again. Make a gelling test (put a few drops on a small plate and see whether it sets).
If the mixture is not ready, let it cook for another 1-2 minutes.
Fill jam jars that have been rinsed with boiling water up to the brim, close the twist-off lid and turn it upside down for 5 minutes, then turn it over again and let it rest for at least 24 hours.
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