Last week we went for a drive by our favourite fruit foraging spot, just to see how this year’s crop of apples are shaping up. They are shaping up really well, but it will be at least another month before we can start picking.
However, there was something to pick. Tiny plums, the size and colour of cherries. There were just enough plums to make some jam.
To give the flavour a bit of a boost I added vanilla pods to the pot. Unfortunately I didn’t realise that the pods hadn’t had the seeds scraped out so when I discarded them at the end of the cooking there was quite some consternation in the kitchen. Given the size of the plums I decided to cook them without taking the stones out – too much like hard work. I was pleased that it took very little work to push the pulp through a sieve and remove the stones that way.
I think I have to call the result a ’boutique’ offering, as there was only sufficient jam to fill two small pots.