After considering the large stock of ripe plums harvested on Sunday by Tyler and Brynn (some of the very ripe ones have already been consumed), the ladies decided to take the plunge, get the sugar and other secret ingredients, and to convert them into Jam.
Two pairs of dextrous hands and a couple of sharp paring knives later, and the tray of innocent shiny plums was soon converted into two pots of dissected red-bodied fruit ready to be married to a 1:1 sugar relationship.
The preserving jars were subjected to the sterilising process, with final heat treatment in the oven. Meantime, back on the range…
The cooking process of the jam mix was underway. Bubble, bubble, yummy plum jam on the double. Careful – no finger-taste testing here – this is hot-potato temperature stuff, and I have a scalded index finger to prove it.
Testing… testing… At last, the jam mix reached the gelling point at which the product thickens. Using a makeshift disposable funnel (made from the top of a milk bottle), here the mature jam is filled into the preserving jars.
After filling the allocation of jars, the remainder of the plum sauce filled the white gravy boat, destined for indulgent consumption at the evening dinner table. Yum.
Three large and four half-size preserving jars stand filled with first grade organic plum jam, cooling after a couple of hours of effort. Well done, ladies: your work will be rewarded by the plum jam sandwiches we will be eating. Thank you.
The indulgent pudding course after supper was ice cream with a generous serving of our newly-made plum jam/jelly.
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