let them eat confiture
With hundreds of sweet yellow plums falling to the ground daily in our friend's garden, I knew something had to be done.
So I decided to face my fear of making anything that involves measuring and timing (I am not a baker, chemist or mathematician by any means) and make use of our plum bounty.
After dinner one night, I set about making jam at around midnight and finished at two in the morning.
The result was two horribly burnt pans, a sticky stove and floor, and five jars of delicious jam. After some hardcore scrubbing, I'd say it was an overall success.
Early the next mourning I spooned mounds of sweet jam over fresh baguette, and over the next couple of days gifted jars to friends around the village. Although I could probably make my way through give jars over time, it was too good not to share.
(I made two batches of this at a time to fill five jars, it is better to make in separate batches so that there isn't too much in one pot)
1. Sterilize jars by boiling them in hot water.
2. Remove pits from plums, mash them up, and measure 4 cups worth.
3. Put plums in a large pot and add one cup of water.
4. Cook over medium heat until plums are soft, then add 1 and 1/2 cups of sugar, and cook on highest heat for 45 minutes.
5. Pour jam (if the texture seems right) into hot jars (I boiled mine 10 minutes before) and seal immediately.
6. Wake up early the next morning, buy fresh bread, and enjoy your jam with virtuous content.