Sunday, July 3, 2011
The plums came due early this year, and we've already made 18 jars of plum jam (plus this big jar to eat right away). I'm trying to embrace the plum love because plum jam is all we are going to have this year (sadly, the nectarine tree and the apricot tree both have low to non-existent yields this year). Usually I revere the orange colored jams as the superior jams, but this year it's all about the plums. And in truth, this is pretty darn good--I've been enjoying it every morning for the last few days (homemade bread recipe here, except now I use half whole wheat and I divide the dough into two pans instead of one).