Stone the plums (cut them out and discard them), and chop them into chunks.
Add the chopped plums, sugar and water to a pot.
Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the plums start to break down. Allow it to cool slightly.
Place a fine-mesh strainer over a bowl or jug and carefully pour in the mixture. Lightly press the plums into the strainer to extract the syrup into the bowl. Discard the plum pulp from the strainer, place it over another bowl and strain the syrup a second time.
Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Notes
Opt for plums that are fully ripe but not overripe. Ripe plums offer the perfect balance of sweetness and tartness, resulting in a well-rounded syrup.
When straining the mixture, lightly press the plums against the strainer to extract as much syrup as possible. This will ensure you capture all the delicious flavors.
Strain the syrup twice for a smoother texture. This extra step removes any remaining pulp, resulting in a silky syrup that's perfect for drizzling.