I have two things I’d like to share with you this evening.
The first is to tell you that on my way to work this morning I saw lots of lounging seals (as per usual), a skipping roe deer, a scampering baby red squirrel and a beautiful wee weasel. Do you get a better start to a day?
And the second is the following jam. It’s lovely and sticky and sweet and it helped me use up the ridiculous amount of plums my still young fruit tree bore this month. It’s also my entry to the lovely Antonia‘s British Food Fortnight Challenge.
Victoria Plum Jam
1.5kg Victoria plums
Cup of water
1.25kg caster sugar
Juice of one lemon
- Put the whole plums and the water in a large stainless steel pan and bring to the boil. Reduce the heat slightly and bubble away for 30 minutes.
- Add the sugar and lemon juice and stir well. Continue to bubble for another 20 minutes or until setting point.
- Pass the mixture through a sieve to remove the stones and pour into sterilized jars.
P.S. There’s still some time for you to join in the fridge competition!