Yesterday I purchased three pounds of small, juicy, nearly overripe plums at Red Fire Farm in Granby. I ate one, you know to make sure they were good, and saved the rest for today's first jam session. I prepped the fruit last night by quartering and removing the pits and then combining the plums with three cups of sugar. The concoction got left in the fridge overnight in order to get intimate.
|Plums soaking in sugar, or is the sugar soaking in the plums?|
|Ready to make some jam|
I must admit I can't wait for my five burner stove (which is currently sitting in my garage) to be installed because canning pretty much requires all my burners. I had my boiling water on one burner, my lids in barely simmering water on another, the fruit boiling down on the third, and the tea kettle on the fourth (ready to top off the pot if I was in need of more water).
|A packed stove|
|The finished product|