Plum jam is one of my favorite things in the world to make, so I was ecstatic when a friend gave me over 12 lbs of super-ripe plums harvested from his tree. These plums were tiny and extremely sweet (even the skin was sweet).
I didn’t think anyone canned any more, but on a trip to the market, I could only find two boxes of pectin and one flat of jars. That’s San Francisco for you – a town of foodies, a few of whom could think of nothing better to do on a sunny Sunday afternoon than make two dozen jars of jam.
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