As the summer harvest begins, this is the first batch of seasonal preserves: spicy plum jam. The organic plums come from a farm just behind us: giant, sweet, juicy jobs.
I mentioned that on Sunday, I had addressed 2kgs of plums. Twenty two little jars.
I'm loving my discovery that the round labels work better on these we jars. Also, the timing couldn't be better: just three left in stock and one of my best customers, a Swiss swallow, arrived yesterday. No doubt he'll be at the market looking for his fix!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
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- Join Hive using this link and then join us in the Silver Bloggers' community.
Original artwork: @artywink
- lastly, graphics are created using partly my own photographs, images available freely available on @hive.blog and Canva.
Fresh fruit from the farmer arriving, yippee I bought apricots today properly ripened on the tree. Plums look tasty good as well, spicy jam sounds intriguing don't believe I have seen homemade like that before.
Round labels look great, sold before you made almost by the sounds of it, popularity goes a long way by word of mouth ☺️
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Thank you, Joan. Apricots are next on the list. One consignment in the fridge and another waiting to be collected.
Apricots with pink cheeks properly ripened made me so happy, wish I had my Dad's recipe for jam making alas no idea, I will have to ask my brother.
Did dry the pips from last year ready to crack open and dry a little longer to add into jam if I get to make some, one or two per bottle really add flavour!