Plummy

I found myself a quiet little corner of the garden, nicely in the shade, to prepare my plums. First I washed them, before cutting them in half to remove the stones.

The flesh was looking a scrumptious golden colour against the deep plum colours of the skins. By the end of it, I had very blue looking hands.

I separated a few bags for freezing, then weighed out what I had left to make some jam. It’s roughly equal quantities of fruit to sugar. I also added a bit of lemon juice, and a vanilla pod, which adds a delicate taste of vanilla to the jam. I just cut it down the middle to open up the seeds inside, then in half again, as I leave the pod in and it fits easier in the jars that way.

I’ve made about 8 jars, which is great for our B&B breakfasts, although we also get to enjoy it now and then.