While we love our other plum jams, this one is the clear winner. That may be because it is an unexpected flavor combination for something sweet. Who knows? Who cares? (Answer: not many)

• 4# plums
• 1 1/4 C (250g) sugar
• 1 bay leaf
• 1/4 C lemon juice (1 large lemons or 2 small ones)
• 10 half pint jars(?)

1. 1. Wash and de-stem plums, chucking out the ones that are nasty, or cutting out the bruised pieces.
   2. Chop the plums. I find it easiest to slice in half, then again and again, keeping the seed part off to the side. Once it is down to a quarter, it is easiest to remove the seed. Place in non-reactive pot.
   3. Add sugar to plums with lemon juice on top. Let macerate 4 hours uncovered or 8-24 hours covered in the ‘fridge. More than that and they start to get boozy.
   4. Pour off syrup. Do not have to get every last drop, but I see the liquid at the bottom third when it no longer pours out. This syrup is great with some fizzy water. You can keep the syrup in for sweeter jam, but it means longer cook time, so the fruit isn’t as forward in the end.
   5. Add spices. In this iteration bay plum, otherwise cinnamon, etc.
   6. Bring up to a boil, then cook on medium (whatever keeps it on an active boil), mashing down pieces if too big, until thickened. This was about 30 minutes for us, but if the plums are riper, it will be a shorter cook time. To test if it is done, put on a plate and stick it in the freezer. If after a minute it is liquid-y, let it go at a boil for another 5 min and check again. You want it to be viscous, but not too runny.
   7. Water bath can them for 8 minutes. Most recipes call for 10 min canning.

July 2011 trial

Michelle’s comments: holy bleep – favorite plum so far

July 2018

Used Evayn’s plums. Very juicy.

5.1# cut

1.5 C sugar (suggested)

1/4 C lemon juice