I have, for the last few days, been trying to ignore the pot of plums that have been idling away the hours in our temperamental fridge. Thankfully, the fridge tends to somehow suspend any type of rotting process for a good few days, which has allowed me to go away and return without having to open the fridge and deal with an ominous odour.
Today, though, became cook or compost for the last remaining plums. So, I diligently took them out of the fridge and washed them but couldn’t quite face de-stoning them as my finger nails still haven’t quite recovered from the last lot, so I threw caution to the wind, weighed them and bunged them in the pan.
Of course, the thing with plum jam especially is that you need to match the weight of the plums with that of sugar, which I duly did, completely forgetting to take account of the stones, until I had put the whole lot onto the stove with heat underneath it. So, in my attempt to rectify the situation I opened the fridge door to look for the lemon juice. ‘Give it a tang, and counterbalance the sweetness’, I thought.
And then, a flurry of I don’t know what came over me, and I reached for the lime juice, whipped off the lid, and shook a good splodge in. Bearing in mind the plums and sugar already had some vanilla extract in there, I was slightly concerned at the amount I had splattered about, but decided that, as it was the last few plums, I could relax and just see how it worked out.
Well let me tell you, this jam tastes absolutely amazing. Firstly, I need not have concerned myself over the stones as they merrily popped up to the surface and although there is a slight chance that one may be lingering with intent, you can normally tell with jam can’t you? So, gaining in confidence, the wee boy and I treated ourselves to some fresh bread and slightly warm jam.
I have to say, if you enjoy your plum jam and are not averse to the taste of lime, you will be blown away with this little number.
May I recommend you try it, and give me your verdict? Alternatively, pop round to mine and have a taste of ours. Best not leave it too long though, eh?