93. Plum Jam
These “Excaliber” plums were picked a couple of weeks ago and I have been waiting for them to ripen a bit more, but today was plum jam day.
I use a recipe from The Silver Spoon, my favourite Italian cookbook. It uses less sugar than the English recipes (50% less) and as a result the taste of fruit dominates over the sweetness. All the Silver Spoon jam and jelly recipes are worth trying, especially the apricot.
